Ukoy: Filipino Shrimp and Vegetable Fritters
Dan
Filipino fritters | Shrimp and vegetables | Vinegar dip
Ukoy are crisp, golden shrimp fritters with shredded vegetables and a vinegar dip sharp enough to keep you reaching for another piece.
Why make it: This version uses small shrimp, sweet potato or squash, and rice flour for a practical U.S. kitchen fritter that stays crisp.
Fresh From the Kitchen
What Is Ukoy?
Ukoy are Filipino fritters made with shrimp and vegetables in a light batter, fried until crisp and served with spiced vinegar.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the shrimp
Small shell-on shrimp are traditional in some versions, but peeled small shrimp are easier for many home cooks and kids.
For crispness
Rice flour and cornstarch help the fritters fry light instead of bready.
Ukoy Recipe
This version uses small shrimp, sweet potato or squash, and rice flour for a practical U.S. kitchen fritter that stays crisp.
Shopping List
- small shrimp
- sweet potato or kabocha
- bean sprouts
- carrot
- rice flour
- cornstarch
- egg
- fish sauce
- cane vinegar
- chiles
- neutral oil
Ingredients
Fritter Mix
- 8 ounces small shrimp
- 2 cups shredded sweet potato or kabocha
- 1 cup bean sprouts
- 1 carrot, shredded
- 2 green onions, sliced
Batter
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1 egg
- 1/2 cup cold water, plus more as needed
- 1 tablespoon fish sauce
- 1/4 teaspoon pepper
- Neutral oil for frying
Spiced Vinegar
- 1/2 cup cane vinegar
- 1 small chile, sliced
- 1 garlic clove, smashed
- Pinch of salt and sugar
Instructions
- Stir together the spiced vinegar and set it aside.
- Mix rice flour, cornstarch, egg, cold water, fish sauce, and pepper into a loose batter.
- Fold in shrimp, shredded vegetables, bean sprouts, and green onions.
- Rest the mixture for 10 minutes while heating oil in a skillet.
- Spoon small mounds into hot oil and flatten lightly.
- Fry until deeply golden and crisp on both sides.
- Drain on a rack and serve hot with vinegar.
Tips For The Best Ukoy
- Keep batter light: The vegetables should be coated, not buried.
- Use hot oil: Cool oil makes greasy fritters.
- Drain on a rack: Airflow keeps the bottoms crisp.
- Fry small batches: Crowding drops the oil temperature.
How To Serve And Store
Serve immediately as merienda, appetizer, or pulutan with spiced vinegar. Reheat leftovers in an air fryer or hot oven.
Common Questions
Can I make ukoy without shrimp?
Yes. Add more vegetables for a vegetarian-style fritter.
Can I use all-purpose flour?
Yes, but the fritters will be a little heavier.
What vegetables can I use?
Sweet potato, squash, bean sprouts, carrots, green papaya, or cabbage all work.
Can I air fry ukoy?
Pan-frying gives the best texture, but air frying small oiled patties can work.
Do you like ukoy thin and lacy or thick and vegetable-packed? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
