Okoy made simple
Not that the first Okoy recipe I posted is difficult to make but this one is much simpler; less ingredients (anatto powder and baking powder) yet not lacking in flavor and texture that befits a delicious one. I just have to share it with you.
3 cups bean sprouts
3 cups shredded carrots
3 cups shredded kabocha squash
1 lb fresh shrimp- chopped
1 extra large egg
1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp freshly cracked black pepper
21-seasoning salute (optional)
Place all the vegetables, egg, flour and cornstarch in a large mixing bowl.
Add water and gently toss everything together making sure all the vegetables are thinly coated with batter.
Heat vegetable oil in a non-stick pan over medium high heat
Using a large spoon, scoop mounds of the mixture leaving enough room between each other. Four at a time is ideal if using a medium pan. Flip when vegetable fritters start to brown at the edges.
Transfer into a wire strainer to remove excess oil before transferring to a serving plate lined with paper towel
Serve with spiced vinegar
It is very common to see whole shrimps in this vegetable fritter but chopping them helps distribute the shrimps in the batter more uniformly. Kabocha squash gives that delicious sweetness and texture I love- sort of creamy and moist but not soggy. You can throw in chopped spring onion for added flavor and color. Of course the temperature of the oil is crucial in frying. Not hot enough will cause the fritters to absorb too much oil and too hot will burn them. I don't use a thermometer when frying so the best bet is to heat oil slowly and to test if it's ready, you can drop a piece of carrot or squash and the way it sizzles will tell you it's ready. One large spoonful of the mixture is enough for a medium sized fritter- cooks faster too!