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Vegetable Okoy

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Feeding children with vegetable is easy. With this recipe, you can give them the chance to taste vegetables in a different way-crisp and tangy. Served with vinegar dipping sauce or catsup, it is good as appetizer main meal.

 

Vegetable Ukoy

How to Cook Vegetable Okoy

Manny
With this recipe, you can give them the chance to taste vegetables in a different way-crisp and tangy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Filipino
Servings 10 servings
Calories 134 kcal

Ingredients
  

  • 250 grams sweet potato kamote, strips
  • 1 cup all-purpose flour
  • 250 grams squash strips
  • 500 ml cooking oil
  • 100 grams carrots strips
  • 1/2 tsp. salt
  • 1 cup malunggay leaves
  • 1/2 tsp. pepper
  • 1 pc bell pepper chopped
  • 1 cup water
  • 1 medium onion chopped
  • 1 egg beaten

Instructions
 

How to Cook Vegetable Okoy:

  • Combine water, egg, flour, salt and pepper.
  • Mix, add all vegetables and blend well.
  • Make sure that they are well coated with egg-flour mixture.
  • Drop by spoonful into hot oil to form mini-okoy and fry until golden brown.
  • Drain excess oil using a strainer. Serve with dipping sauce.

Vinegar Dipping Sauce:

  • Mix 1/2 cup cane vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce.
  • Add 1 tbsp. chopped onion and 2 segment garlic.
Keyword vegetable okoy, vegetarian okoy, veggie okoy

 

Vegetable Ukoy

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Comments

  1. Thank you very very very much
    You save my grade in school
    🙂 🙂 🙂 🙂 🙂 🙂

    Reply

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