Vegetable Okoy (Shredded Squash & Carrot Fritters)

#Okoy na okay ito na lutuin... You must try this dahil paniguradong magugustuhan ito ng mga bata lalo na ng mga adults...❤️😋💖 It’s one of the menus that my sister suggested me to try during this #ecq time.. It’s so simple to prepare! It's crispy on the outside, soft and fluffy on the inside. Taste vegetables in a different way -- crisp and tangy. Served with vinegar dipping sauce or catsup. It is a good appetizer. 🥰😁

P.S. masarap din itong isawsaw sa #pinakurat 😋😉

#staysafeandhealthy😍🥰

#stayathome❤️🏠

How to Cook Vegetable Okoy?

Prep time: 20 mins

Cook time: 5 mins

Author: Noreen A. Discaya

Recipe type: Appetizer

Cuisine: Filipino

Serves: 10 servings

Ingredients

· 1 cup all-purpose flour

· 1 cup cornstarch

· 400 grams squash (shredded)

· 200 grams carrots (shredded)

· 1 cup malunggay (moringa) leaves

· 1 head red onion (medium), chopped

· 4 cloves garlic

· ½ tbsp. Patis (Fish Sauce)

· 1 tsp. ground black pepper

· 1 egg, beaten

· ½ cup cold water

· 500ml cooking oil for frying

Instructions:

1. Combine cold water, egg, flour, patis and ground black pepper. Please note that you can add more seasonings according to your taste preference.

2. Add all vegetables and blend well.

3. Make sure that they are well coated with the 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 or paper towel.

6. Serve with dipping sauce.

Vinegar Dipping Sauce: Mix ½ cup vinegar with a tbsp sugar, ½ tsp salt, ¼ tsp ground pepper and 1 tsp. soy sauce then add 1 tbsp chopped onion and 2 segment garlic.