My Version of Vegetable Ukoy
So, Vegetable Ukoy—this crispy little Filipino veggie fritter—has always been one of my favorite merienda snacks. It’s one of those treats that’s not just for snack time, though; you can totally serve it as an appetizer or even a side dish. Traditionally, Ukoy is made with squash, but I like to switch it up and use sweet potato. It’s got this natural sweetness that goes so well with the other ingredients, and honestly, it just makes it even more delicious.
In my version, I throw in a mix of sweet potato, bean sprouts, malunggay (you might know it as moringa), carrots, and shrimp for some extra flavor. And of course, there’s onion in there, too—it just adds that little bit of depth that makes each bite so good. And the best part? I fry these up in coconut oil, which gives it this subtle, tropical vibe that’s chef’s kissperfect.
When I was a kid, I’d come home from school in the afternoon, and sometimes my mom would have a plate of Ukoy waiting for us. My brother and I would sit down in front of the TV, dipping each crispy fritter into vinegar with onions and munching away while watching our favorite shows. It’s such a delicious merienda—I could easily eat more Ukoy than I’d like to admit! I’ve made a few changes to my mom’s version—I use sweet potato instead of squash and fry them in coconut oil, which gives it a hint of extra flavor.
Why You’ll Love This Vegetable Ukoy Recipe
There’s a lot to love about Vegetable Ukoy! For starters, it’s a healthier snack option made mostly from vegetables, so you’re getting a good mix of nutrients in every crispy bite. This ukoy is packed with sweet potato, bean sprouts, malunggay, and carrots—all loaded with vitamins and fiber, making it a nutritious alternative to other fried snacks.
If you’ve got picky eaters at home, especially kids, this might just become a favorite. The natural sweetness from the sweet potato adds a flavor they’re more likely to enjoy, while the crispy texture makes it fun to eat. It’s a great way to sneak in some veggies, even for those who usually turn their nose up at greens. Plus, the hint of coconut flavor from frying in coconut oil adds a unique twist that even adults will appreciate.
Not only is it a crowd-pleaser, but it’s also super versatile. Serve it as a snack, a side dish, or even as party food. Pair it with a simple vinegar dip with onions, and you’ve got a snack that’s crunchy, tangy, and absolutely addictive. Give it a try—it might just become a new family favorite!
What Ingredients Do You Need for Vegetable Ukoy?
Vegetables and Fritters
- Sweet Potato – I like using sweet potato instead of the traditional squash because it adds a bit more heartiness and pairs well with the other veggies. It also holds up well when fried, giving the ukoy a nice texture.
- Bean Sprouts (Togue) – These add a great crunch to the ukoy and are a source of fiber. Bean sprouts are easy to work with and blend seamlessly into the fritters.
- Malunggay (Moringa) Leaves – Known for being nutrient-dense, malunggay leaves add a healthy boost to the ukoy. If you don’t have malunggay, spinach is a good alternative.
- Carrots – Carrots add a bit of color and extra nutrients. They’re easy to julienne and cook quickly, which is perfect for this dish.
- Shrimp (optional) – Traditionally, ukoy includes shrimp, which adds protein and makes it more filling. Feel free to omit if you want a purely veggie version.
- Onion – Thinly sliced onion brings a bit of depth to the flavor profile. It’s also a classic ingredient in ukoy and adds a familiar element to the fritters.
- Coconut Oil – Used for frying because it adds a subtle coconut flavor and has a high smoke point, making it ideal for frying the fritters.
Batter Ingredients
- All-Purpose Flour – This forms the base of the batter, helping to bind the ingredients together. I find that all-purpose flour gives the ukoy a great texture.
- Cornstarch – Cornstarch is mixed with the flour to add extra crispiness to the fritters, helping them stay crunchy even after frying.
- Egg – The egg helps hold everything together, making the batter cohesive. It’s essential for getting the right consistency.
- Water – Added to thin out the batter to just the right texture—enough to coat the vegetables without making it too thick.
- Salt and Pepper – Simple seasoning to enhance the flavors of all the ingredients. I recommend adjusting to taste.
- Garlic Powder – This adds an extra layer of flavor to the batter without being overpowering. It’s a quick way to infuse a mild garlic aroma throughout the fritters.
Procedure for Filipino Ukoy
- Prepare the Batter: In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1/2 teaspoon garlic powder, salt, and pepper to taste. Mix well. Add 1 large egg and 3/4 cup of water, stirring until you have a smooth batter. The consistency should be thick enough to coat the vegetables but not too thick. Adjust water if needed.
- Add the Vegetables and Shrimp: To the batter, add the julienned sweet potato, carrots, bean sprouts, malunggay leaves, thinly sliced onion, and shrimp (if using). Mix well until all ingredients are evenly coated with the batter.
- Heat the Coconut Oil: In a large frying pan, heat about an inch of coconut oil over medium heat. The oil should be hot enough for frying but not smoking.
- Fry the Ukoy: Scoop a portion of the vegetable mixture (about 2-3 tablespoons) and gently flatten it in the pan to form a thin fritter. Fry each side for about 2-3 minutes or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
- Drain and Serve: Once the ukoy is golden and crispy, transfer it to a plate lined with paper towels to drain excess oil.
- Serve with Dipping Sauce: Serve your Vegetable Ukoy hot with a simple vinegar dipping sauce made from vinegar, chopped onions, and a pinch of salt. Enjoy!
Essential Cooking Tips for Filipino Vegetable Fritters
- Cut Vegetables Evenly: Make sure to julienne or slice your vegetables evenly. This ensures that everything cooks at the same rate and gives a consistent texture to each fritter.
- Adjust the Batter Consistency: If the batter feels too thick, add a bit more water until it’s just thick enough to coat the vegetables without being too heavy. A lighter batter helps the ukoy fry up crispier.
- Don’t Overcrowd the Pan: Fry only a few fritters at a time. Overcrowding lowers the oil temperature, which can make the ukoy greasy rather than crispy. Give each fritter enough space to cook evenly.
- Use Coconut Oil for Extra Flavor: Coconut oil not only adds a subtle tropical flavor but also has a higher smoke point, making it ideal for frying. If you don’t have coconut oil, any neutral oil with a high smoke point will work.
- Drain on Paper Towels: After frying, place the ukoy on paper towels to remove excess oil. This helps keep them crispy and light.
- Serve Immediately: Ukoy is best enjoyed fresh and hot, while it’s still crispy. If you need to make a large batch, keep them warm in the oven at a low temperature until ready to serve.
How to Serve this Dish?
Serve Vegetable Ukoy hot and crispy, accompanied by a traditional vinegar dipping sauce. For the classic dip, mix vinegar with chopped onions, a pinch of salt, and a bit of pepper. This simple sauce balances the savory ukoy with a tangy kick.
If vinegar isn’t your favorite, try my creamy yogurt-based dip! Combine yogurt with a squeeze of lemon juice, minced garlic, chopped cilantro, and a pinch of salt and pepper for a fresh, tangy alternative.
Banana ketchup adds a sweet and tangy Filipino touch, and regular ketchup is a great kid-friendly option, too.
For a complete spread, serve Ukoy with a side of fresh veggies like cucumber sticks or pickled radish for extra crunch and freshness.
How to Customize?
Switch Up the Vegetables
- Traditional Veggies: Stick with squash, carrots, and bean sprouts for a classic flavor.
- Try Other Options: Experiment with zucchini, bell peppers, shredded cabbage, or even thinly sliced potatoes. These all add different textures and colors to the dish.
Add More Protein
- Seafood Options: Shrimp is commonly added, but you could also try small pieces of fish or even squid for a seafood twist.
- Vegetarian Option: Skip the seafood altogether and add tofu or tempeh for a plant-based protein.
Experiment with Spices
- Add a pinch of cayenne pepper or chili flakes to give the ukoy a spicy kick.
- Try a dash of smoked paprika for a subtle, smoky flavor that complements the vegetables.
Make it Kid-Friendly
- Skip the shrimp or spicy flavors and focus on sweet vegetables like sweet potato and carrot. Serve with ketchup as a kid-friendly dipping sauce.
Love this recipe? Be sure to check out my other Filipino dishes on the blog! I share my favorite recipes with tips and personal twists to bring traditional Filipino flavors to your kitchen.
Crispy Vegetable Ukoy Recipe
Ingredients
For the batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1 large egg
- 3/4 cup water (add more if needed for consistency)
- Salt and pepper, to taste
For the fritters:
- 1/2 cup sweet potato, julienned
- 1/2 cup carrots, julienned
- 1/2 cup bean sprouts (togue)
- 1/4 cup malunggay (moringa) leaves
- 1/2 cup shrimp, peeled and deveined
- 1/4 cup onion, thinly sliced
For frying:
- Coconut oil, enough for shallow frying
Dipping Sauces:
- Traditional: Vinegar with chopped onions, salt, and pepper
- Alternative: Yogurt with lemon juice, minced garlic, chopped cilantro, salt, and pepper
Instructions
- In a large mixing bowl, combine the flour, cornstarch, garlic powder, salt, and pepper. Add the egg and water, stirring until the batter is smooth. The batter should be thick enough to coat the vegetables but not too heavy. Adjust with more water if needed.
- Add the sweet potato, carrots, bean sprouts, malunggay leaves, onion, and shrimp (if using) to the batter. Stir until all ingredients are well-coated.
- In a large frying pan, heat about an inch of coconut oil over medium heat. The oil should be hot but not smoking.
- Scoop 2-3 tablespoons of the vegetable mixture and gently flatten it in the pan to form a fritter. Fry each side for about 2-3 minutes or until golden brown and crispy. Fry in batches and avoid overcrowding the pan for the crispiest results.
- Transfer the fried ukoy to a plate lined with paper towels to drain excess oil.
- Enjoy your Vegetable Ukoy hot with the traditional vinegar dip or one of the other suggested sauces. Fresh cucumber sticks or pickled radish on the side add a refreshing touch!
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