Vegetable Okoy

street food with vegetables on top of a wooden board

This Vegetable Okoy recipe is different from the ones we usually see. It's simple yet delicious and healthy. Serve this crispy okoy with hot white rice and it's sure to be a favorite.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Snack

Cuisine: Filipino

Keyword: vegetable okoy, vegetable okoy recipe

Servings: pieces

Calories: 78kcal

Author: Mia

Ingredients

2 pcs sweet potatoes cut into thin strips
1/4 pc squash cut into thin strips
1 pc courgette/zucchini cut into thin strips
1 stalk green onion cut into thin strips
1 medium onion cut into thin strips
1 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
3/4 cup cornstarch
3/4 cup all-purpose flour
2 whole eggs
2 cups vegetable oil for cooking

Instructions

In a large mixing bowl, mix together vegetable strips, salt, pepper, garlic powder.
2 pcs sweet potatoes, 1/4 pc squash, 1 pc courgette/zucchini, 1 stalk green onion, 1 medium onion, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder
Tip in cornstarch and all-purpose flour and mix to incorporate flour with vegetables.
3/4 cup cornstarch, 3/4 cup all-purpose flour
Crack eggs then add to the vegetable mixture. Mix until fully combined and batter forms.
2 whole eggs
Heat vegetable oil using a deep frying pan or wok over medium high heat.
2 cups vegetable oil
In a small plate or saucer, pour a 2-3 tbsp of batter and then when oil is hot enough, slide the ukoy gently into the frying pan. Try to anchor the batter with a spatula so it won't spread out.
Cook each side for 2-3 minutes or until golden and crispy. Repeat the process with remaining batter. Serve and enjoy. Bon Appetit!

Video

Nutrition