Chef Frances Tariga cooks up Okoy, her Filipino fritters

Ingredients

• 60 ml Coconut Vinegar (for the dipping sauce, provides authentic tang)
• 2 tbsp Granulated Sugar (balances the acidity of the vinegar)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Paprika (adds mild heat and color)
• 1 tsp Garlic Powder (for the sauce)
• 1 tsp Onion Powder (for the sauce)
• 1 tsp Salt (adjust to taste)
• 2 tbsp Dried Anchovies (Anovi) (crushed, provides umami without fishy flavor)
• 120 g All-Purpose Flour (base of the batter)
• 30 g Cornstarch (adds extra crispness)
• 1 medium Sweet Potato (julienned, adds sweetness and texture)
• 1/2 cup Carrots (shredded)
• 1 cup Bean Sprouts (rinsed and drained)
• 1/2 cup Corn Kernels (fresh or frozen, in season)
• 1/4 cup Red Onion (thinly sliced)
• 2 tbsp Cilantro (chopped, adds fresh flavor)
• 500 ml Vegetable Oil (for deep‑frying, high smoke point)
• 30 g Smoked Trout (optional garnish) (thin strips, adds smoky depth)

Instructions

1. Make the Coconut Vinegar Dipping Sauce

   In a small mixing bowl combine coconut vinegar, granulated sugar, black pepper, paprika, garlic powder, onion powder, salt, and crushed dried anchovies. Whisk until the sugar dissolves and the sauce is smooth.

   Time: PT5M

2. Prepare the Vegetables

   Wash all vegetables. Julienne the sweet potato, shred the carrots, rinse the bean sprouts, slice the red onion thinly, and chop the cilantro. Set each component aside in separate bowls.

   Time: PT15M

3. Mix the Batter

   In a large mixing bowl whisk together all‑purpose flour, cornstarch, black pepper, paprika, garlic powder, onion powder, salt, and the remaining crushed dried anchovies. Add just enough cold water (about 120 ml) to create a thick but slightly damp batter. Fold in all prepared vegetables and cilantro until evenly coated.

   Time: PT5M

4. Heat the Oil

   Pour vegetable oil into the deep‑frying pan to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use the thermometer to check.

   Time: PT5M

   Temperature: 350°F

5. Fry the Okoy

   Using a spoon or small ice‑cream scoop, drop portions of the batter into the hot oil, forming small “mini‑baskets”. Fry for 3–4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

6. Garnish and Serve

   Arrange the fried okoy on a serving plate. Drizzle the coconut‑vinegar sauce over the top or serve on the side. Garnish with thin strips of smoked trout and a sprinkle of fresh cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g