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

Ingredient Substitutions

• Instead of Coconut Vinegar: Apple cider vinegar, Rice vinegar
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Black Pepper: White pepper
• Instead of Paprika: Smoked paprika, Cayenne (use less)
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
• Instead of Onion Powder: Finely minced fresh onion (use 1 tbsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Dried Anchovies (Anovi): Fish sauce (use less), Soy sauce
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Rice flour
• Instead of Sweet Potato: Regular potato
• Instead of Carrots: Daikon radish
• Instead of Bean Sprouts: Snow peas (thinly sliced)
• Instead of Corn Kernels: Diced bell pepper
• Instead of Red Onion: White onion
• Instead of Cilantro: Thai basil
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Smoked Trout (optional garnish): Smoked salmon, Crispy fried shallots

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Deep Frying Pan or Wok
• Candy or Deep‑Fry Thermometer
• Slotted Spoon or Spider Strainer
• Paper Towels
• Serving Plate

Critical Steps — Do Not Skip

• Make the coconut vinegar sauce with balanced flavors
• Achieve a thick but slightly damp batter so vegetables stick without being soggy
• Heat oil to exactly 350°F before frying to ensure crispness

Chef Tips from the Video

• Crush the dried anchovies into a fine powder for even distribution of umami.
• For extra crunch, coat the batter with a light dusting of rice flour just before frying.
• Use a splatter guard when frying to keep the stovetop clean.

Troubleshooting

Storage

Refrigerator: Store leftover okoy in an airtight container for up to 2 days; re‑heat in a hot oven to restore crispness.

Freezer: Okoy can be frozen on a parchment sheet, then transferred to a zip‑top bag for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not leave at room temperature longer than 1 hour due to risk of bacterial growth.

Make-Ahead Tips

• The coconut‑vinegar sauce can be prepared up to 24 hours ahead and kept refrigerated.
• Dry the vegetables and keep them in a sealed container; add them to the batter just before frying.

Frequently Asked Questions