Ukoy (Shrimp Fritters)
Crispy Filipino fritters made with shrimp, vegetables, and a batter, deep-fried to golden perfection. Substituting shredded carrots and squash for the shrimp keeps the texture and taste similar.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 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 177°C.
- 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.
- 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.
- 5Serve the Ukoy hot immediately.
Substitutions
Shrimp → Shredded Carrots and Squash
Provides a similar texture and slightly sweet flavor as shrimp.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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