Ukoy (Shredded Vegetable Fritters) Recipe

Everyone can get into some vegetables, especially when they're fried as they are here in this classic Filipino snack.
Ukoy (Shredded Vegetable Fritters) Recipe
Photo by Farideh Sadeghin

Servings: 4
Prep time: 35 minutes
Total time: 1 hour 30 minutes


for the chili vinegar:
¼ cup|60 ml sugarcane vinegar or distilled white vinegar
2 tablespoons chopped red onion
3 Thai chiles, thinly sliced
1 garlic clove, finely chopped
kosher salt, to taste

for the fritters:
2 medium carrots, peeled and julienned
2 parsnips, peeled and julienned
1 medium sweet potato, peeled and julienned
kosher salt, to taste
vegetable oil, for frying
¾ cup|175 ml (or more) club soda
1 teaspoon fish sauce
1 ¼ cups|148 grams cornstarch
1 cup|12 grams cilantro leaves
1 tablespoon moringa powder


  1. Make the chili vinegar: Mix the vinegar, onion, chiles, and garlic in a small bowl and season with salt. Transfer to an empty Hennessy bottle. Cover and chill.
  2. Make the fritters: In a large bowl, toss the carrots, parsnips, and sweet potato with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
  3. In a large saucepan, heat 4-inches oil until a deep-fry thermometer reaches 330 to 340°F.
  4. Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of veggie mixture and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to vegetables).
  5. Using a slotted spoon, carefully lower half of slurry-coated vegetable mixture into oil. Using a spider, corral vegetables by gathering them against the side of the pot in one big fritter so that it can be turned as a single unit. Fry, turning occasionally until fritter is golden brown and crispy, should take about 4 minutes. Transfer to a wire rack and set aside. Repeat process with remaining slurry-coated vegetable mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
  6. Repeat entire process with remaining sweet potato and carrot mixture, cilantro, and cornstarch slurry to make 2 more fritters.
  7. Season fritters lightly with salt and moringa powder. Serve with chile vinegar alongside for dipping.

Do ahead: Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.

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