How to Cook Vegetable Okoy

Lito Montala

With this recipe, you can give them the chance to taste vegetables in a different way-crisp and tangy.

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Prep Time 10

Cook Time 5

Total Time 15

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 pc medium onion chopped
1 egg beaten

Instructions

How to Cook Vegetable Okoy:

Combine water, egg, flour, salt and pepper.
Mix, add sweet potatoes, squash, carrots, malunggay leaves, bell peppers, onion 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.

Notes

Cooking Tips of Vegetable Okoy Recipe:

1. Optimal Veggie Prep for Crispy Perfection: Slicing Techniques Matter

Achieving the perfect crunch in your Vegetable Okoy starts with how you prepare your vegetables. Instead of large, chunky cuts, thinly slice sweet potatoes, squash, carrots, and bell peppers. This not only ensures even cooking but also imparts a delicate crispiness to each bite. The goal is to strike a balance between maintaining the integrity of the vegetables and allowing them to become irresistibly crispy when fried.

2. Temperature Precision for Golden Goodness: Hot Oil is Key

To unlock the full potential of your Vegetable Okoy, pay close attention to the oil temperature. Ensure that the oil is sufficiently hot before dropping spoonfuls of the batter. A temperature around 350°F (175°C) is ideal for achieving that golden brown perfection. If the oil is too cold, the okoy may absorb excess oil, resulting in a less appealing texture. Conversely, if the oil is too hot, the exterior may brown too quickly while leaving the vegetables undercooked. Maintaining the right oil temperature guarantees a crispy exterior and perfectly cooked vegetables.

3. Mastering the Art of Draining: Say Goodbye to Grease

One secret to enjoying Vegetable Okoy guilt-free is mastering the art of draining excess oil. After frying, place the golden delights on a paper towel-lined surface or use a strainer to allow any residual oil to drip away. This step not only ensures a lighter and less greasy okoy but also enhances the overall eating experience. By eliminating excess oil, you'll be able to savor the natural flavors of the vegetables without the distraction of an oily residue. Serve your Vegetable Okoy with pride, knowing that each bite is a delightful balance of crispy goodness and wholesome vegetables.

Keyword vegetable okoy, vegetarian okoy, veggie okoy