Yo, y’all ever heard of Ukoy? It’s a Filipino dish that’s straight-up fire. Trust me on this one.
So, I found this recipe online that I wanted to share with y’all. It’s for some bomb shrimp fritters that are going to have y’all licking your fingers clean.
First off, check out this dope picture of what your Ukoy is going to look like when you’re done cooking it:
Ukoy Recipe – Filipino Shrimp Fritters
Now, for the ingredients, y’all gonna need:
– 1 cup squash, grated
– 1/2 cup flour
– 1/2 cup cornstarch
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1 1/2 cups water
– 1/2 pound shrimp, cleaned and peeled
– 1/2 cup green onions, sliced
– Oil for frying
Here’s how we gonna make it:
1. In a big ol’ bowl, mix together the squash, flour, cornstarch, salt, pepper, garlic powder, onion powder, and water. Stir it all up real good.
2. Add in the shrimp and green onions, and mix again.
3. Heat up some oil in a pan over medium-high heat.
4. Drop spoonfuls of the mixture into the pan and fry up until they’re a nice golden brown color.
5. Take ’em out of the pan with a slotted spoon and put ’em on a paper towel to drain excess oil.
6. Serve your Ukoy hot and fresh, with some dipping sauce if you want.
And just in case y’all need some visuals, here’s a Kapampangan-style recipe that shows you how it’s done in video form:
Vegetable Fritters Recipe in Kapampangan Style
Now, we talking some real talk, y’all gonna need to make sure to get y’all some bomb-ass ingredients for this dish. So, I did some research and found this dope product on Amazon that’s gonna take your Ukoy to the next level:
This Ukoy mix is the real deal, and it’s gonna make your life so much easier when it comes to cooking up some delicious fritters.
FAQ:
Q: Can I use a different type of vegetable?
A: You can definitely experiment with different veggies, but squash is the classic choice for Ukoy.
Q: Can I use a different type of seafood?
A: You can try using different types of seafood, but shrimp is the traditional and most commonly used ingredient in this dish.
Q: Can I make this dish ahead of time?
A: While it’s best to serve Ukoy fresh and hot, you can store any leftovers in an airtight container in the fridge and reheat them in the oven or toaster oven.
So there you have it, y’all. A bomb-ass recipe for some delicious Ukoy shrimp fritters, a Kapampangan-style video recipe, and a recommended product to take your cooking game to the next level. Don’t forget to share your creations with the community and show off your cooking skills!
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Ukoy Recipe – Filipino Shrimp Fritters |Foxy Folksy
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