Vegetable Okoy

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

How to Cook Vegetable Okoy
 
Author:
Recipe type: Appetizer
Cuisine: Filipino
Ingredients
  • 250 grams sweet potato (kamote), strips
  • 1 cup all-purpose flour
  • 250 grams squash, strips
  • 500ml cooking oil
  • 100 grams carrots, strips
  • ½ tsp. salt
  • 1 cup malunggay leaves
  • ½ tsp. pepper
  • 1 pc bell pepper, chopped
  • 1 cup water
  • 1 medium onion, chopped
Instructions
  1. Combine water, egg, flour, salt and pepper.
  2. Mix, add all vegetables and blend well.
  3. Make sure that they are well coated with egg-flour mixture.
  4. Drop by spoonful into hot oil to form mini-okoy and fry until golden brown.
  5. 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.

 

FOOD FOR THOUGHTS: 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