This Okoy Recipe is easy, healthy, and will leave you wanting more. Instead of shrimp, we're using plant-based ingredients: grated cassava, spring onions, and a touch of annatto powder giving you all the delicious flavors without the cholesterol.
Looking for more vegetable recipes? Try pairing your vegan Okoy with a refreshing Mango Salad, a hearty Vegan Adobong Kangkong, or a side of Garlicky Fried Rice for a complete and satisfying meal.
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What is Okoy?
Okoy or Ukoy is a Filipino recipe originally made from baby shrimp fritters. It comes from Laguna Province in the Philippines and is loved by many as a snack or appetizer.
This recipe transforms the original dish into a vegan one. Cassava, a key ingredient, is a root vegetable from South America. It's known for its versatility, and it's used in this Okoy recipe to make a tasty batter.
Cassava adds texture and nutrition to Okoy. It's full of carbs, fiber, and nutrients, making it a healthy choice.
Health Benefits of Cassava
- High Fiber: Aids digestion, prevents constipation.
- Nutrient-Rich: Contains essential vitamins and minerals.
- Gluten-Free: Suitable for those with gluten sensitivities.
- Energy Boost: Provides sustained energy with complex carbohydrates.
Variations
- More veggies: Add grated carrots, sliced bean sprouts, minced garlic and onion to the batter
Substitutions
- Swap grated cassava with grated sweet potato or kalabasa (squash) for a unique twist on this classic dish.
- Sprinkle cilantro on top instead of using spring onions as a garnish.
- Use a frying pan instead of a skillet if you don't have one on hand.
Storage
- If you happen to have any leftover Okoy (though it's unlikely!), you can store them in an airtight container in the refrigerator for up to two days.
- To reheat, simply pop them in the oven or toaster oven for a few minutes until warmed through.
- You can freeze leftover Okoy for up to one month. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag.
Ingredients
- grated cassava
- spring onions
- annato powder
- salt
- ground black pepper
- mushroom seasoning
- oil
See the recipe card for quantities.
Instructions
In a large mixing bowl, combine all the ingredients.
Mix well until fully incorporated.
Divide the mixture into four portions and slightly flatten.
Fry in medium-high heat until golden brown for about 2–3 minutes. Place the fried okoy on paper towels to absorb excess oil.
Serve with your favorite spiced vinegar-dipping sauce. Enjoy!
Hint: For best results, ensure your oil is hot enough before frying by testing it with a small drop of the mixture; it should sizzle immediately.
⭐ Top Tip
To achieve crispy Okoy with a soft and chewy center, make sure to fry them in hot oil for just the right amount of time, about 2-3 minutes per side. Avoid overcooking, as it can result in dry and tough fritters.
Frequently Asked Questions
More Recipes
Looking for other recipes like this? Try these:
Best Okoy Recipe (The Healthy Way)
Ingredients
- 2 cups grated cassava
- ¼ cup spring onions
- ¼ teaspoon annato powder
- 1 teaspoon salt
- ½ teaspoon mushroom seasoning
- 1½ cup oil
Instructions
- In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
- Divide the mixture into four portions and slightly flatten.
- Fry in a hot oil until cooked through for about 2-3 minutes.
- Serve with your favorite vinegar dipping sauce.
Watch The Recipe Video!
Christen L says
This looks really good! I love that it uses cassava because I'm gluten free!
Lainey says
Thank you for trying out this recipe, Christen. It's good to know that this recipe suits your diet. Enjoy!
Julio says
Looks easy to make 🤔😋😊
Lainey says
Yes, it is. Thanks for dropping by, Julio. I appreciate it!