Vegetable Okoy

Crispy fried battered Calabaza squash, carrot, and onion with moringa leaves, served with spicy vinegar dip.

Prep Time10

Course: Appetizer

Cuisine: Filipino

Keyword: appetizer recipes, fritter, ukoy, vegetable recipes

Servings: people

Calories: 746kcal

Author: Vanjo Merano

Slice the kalabasa and carrot into matchstick pieces.
8 ounces kalabasa, 1 piece carrot
Combine all the sliced vegetables including the malunggay leaves in a mixing bowl. Toss to blend.
3/4 cup malunggay leaves
Make the batter by beating an egg on a separate bowl. Add water. Mix well. Gradually add flour and cornstarch while mixing. Add Maggi Magic Sarap. Whisk until the texture of the batter smoothens.
1/2 cup cornstarch, 3/4 cup flour, 1 egg, 3/4 cup water, 4 grams Maggi Magic Sarap
Combine the batter with the vegetables. Fold until the vegetables are completely coated with the batter.
Make the dipping sauce by combining all dipping sauce ingredient in a bowl. Stir until blended.
½ piece onion, 2 tablespoons green onion, ¾ cups white vinegar, 4 grams Maggi Magic Sarap
Heat oil in a pan. Scoop around ¼ cup of mixture and place it on a saucer or small bowl. Slide the mixture into the pan. Fry until golden brown and crispy. Flip the okoy and do the same to the opposite side. Remove from the pan and place on a plate lined with a paper towel. Perform the same step until the entire mixture is consumed.
1 cup cooking oil
Transfer to a serving plate. Serve with dipping sauce. Share and enjoy!