Vegetable Okoy
Cripsy, golden vegetable okoy loaded with shredded kabocha squash, carrots, and spinach, this bad boy fries up in one pan with zero stress and maximum crunch. Dunk it in that pink chili vinegar and you’re on snack cloud 9, my dear mommy.
Servings: 12 Fritters
Calories: 208kcal
Cost: $7
Ingredients
The Vegetables:
- 2 cups kabocha squash kalabasa, shredded
- 1 cup carrot shredded
- 1 cup bunched spinach chopped
- 1 cup bean sprouts chopped
- 1 bird’s eye chili thinly sliced
The Batter & Frying Oil:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 ¼ cup water
- ¾ cup canola oil vegetable oil, or sunflower oil
The Pink Chili Vinegar:
- ¼ cup red onion shredded
- 2 bird’s eye chilies minced
- ½ cup white vinegar
- 2 tablespoons sugar
- ½ teaspoon salt or to taste
Optional Garnishes:
- 4 teaspoons chives thinly sliced
- Cilantro leaves
Instructions
- Shred the kabocha squash and carrot.
- Place the shreaded veggies in a large mixing bowl. Add the chopped spinach, bean sprouts, and sliced bird’s eye chili.
- In a separate bowl, whisk together the flour, cornstarch, salt, white pepper, and water until a smooth batter forms.
- Add the vegetables to the batter and stir until everything is evenly coated.
- Heat the oil in a large skillet over medium-high heat. After 2 minutes, when the oil is hot, spoon ¼ cup portions of the vegetable mixture into the skillet, flattening each slightly with the back of a spoon. Fry for 3–4 minutes per side, turning once, until the fritters are golden brown and crisp.
- Transfer to a wire rack suspended over a baking pan to drain excess oil.
- In a small bowl, combine the red onion, minced bird’s eye chilies, vinegar, sugar, and salt. Stir until the sugar dissolves completely.
- Serve the fritters warm, garnished with chives and cilantro with the pink chili vinegar on the side for dipping.
Notes
💦 Squeeze the Day:
Squeeze excess water from the veggies using your hands or a towel. Wet veggies = soggy fritters and sadness.
🪜 Rack City Crunch:
Skip the paper towels and let your okoy drain on a wire rack. It keeps 'em crisp and your conscience cleaner.
🌶️ Slice of Life:
Thinly slice your chili so the heat’s balanced, not randomly brutal. No one wants a one-way ticket to tongue inferno.
Nutrition
Calories: 208kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 304mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2306IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg