Okoy recipes make fantastic merienda food. These easy fritters are crispy, fried, and loaded with vegetables. Since it’s so easy to make, you can let your creativity guide you and make it super special with additional ingredients.
This Ilocano version called the Okoy Tiyosko is made extra special. It’s not just made with monggo bean sprouts, slivers of carrots, and shrimps, but it also has longganisa, kalabasa or squash, and malunggay leaves, too. It’s still served with a spicy vinegar dip on the side.
If you love okoy but have always wanted a meatier, heartier version, this is the okoy recipe you should try!
Ilocano Okoy Tiyosko Recipe
Ilocano Okoy Tiyosko Ingredients
- 2 cups squash (kalabasa) grated, squeeze to remove excess water
- 2 cups bean sprouts (togue)
- 2 Small carrots peeled, sliced into thin strips or matchsticks
- 5 pieces Ilocos longganisa casings removed and crumbled
- 250 Grams small shrimp
- 1 Cup malunggay leaves
- 1 Cup cornstarch
- 1/2 Cup all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons Salt
- 2 teaspoons ground black pepper
- 2 large eggs
- 1/2 Cup water
- vegetable oil for frying
- spiced vinegar or vinegar with soy sauce, red onions, and chilis, to serve
- Combine squash, bean sprouts, carrots, longganisa, shrimp, and malunggay leaves in a large bowl. Mix well. Set aside.
- Combine cornstarch, flour, paprika, salt, pepper, eggs, and water in another bowl. Mix well. Set aside.
- Add and heat about 1-inch oil in a frying pan over medium-low heat.
- Combine about 1/2 cup squash mixture and 2 tablespoons cornstarch batter in a shallow plate. Slide this mixture into the hot oil in the frying pan, forming a round patty. Fry until crisp and golden on both sides, about 5 minutes. Repeat with the remaining ingredients.
- Drain okoy on paper towels. Serve okoy hot with vinegar on the side.