Ukoy (Shrimp Fritters)

Ingredients

• 1 cup Shredded Carrots
• 1 cup Shredded Squash
• 1/2 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 tsp Baking Powder
• 1/2 cup Water
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 cup Shredded Carrots, 1 cup Shredded Squash, 1/2 cup All-Purpose Flour, 1/4 cup Cornstarch, 1 tsp Baking Powder, 1/2 cup Water, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Stir everything together thoroughly until a thick batter forms, ensuring there are no dry pockets of flour.
2. 2Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C).
3. 3Carefully drop rounded tablespoons of the batter into the hot oil. Fry the fritters in batches, ensuring not to overcrowd the pot, for 3 to 4 minutes per side. They are done when they turn a deep golden brown color and appear crispy.
4. 4Using a slotted spoon, remove the cooked fritters from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Repeat the previous step and this step until all the batter is used.
5. 5Serve the Ukoy hot immediately.

Substitutions

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