Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - November 10, 2021
  • - 3:04 pm

Mixed Vegetable Okoy (Filipino Fritters)

📖 TABLE OF CONTENTS show
WHAT IS OKOY?
What vegetables to use?
THE OKOY MIXTURE
COOKING THE OKOY OR FRITTERS
OTHER FILIPINO RECIPES YOU MIGHT LOVE:
Mixed Vegetable Okoy (Filipino Fritters)
Ingredients US CustomaryMetric 1x2x3x
Veg Fritters
Pink Sweet Chili Vinegar
Instructions
WATCH Video
Notes
VEGETABLES
FLOUR
OTHER COOKING METHODS
NUTRITIONAL INFO
You can pin these images:

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

These Mixed Vegetable Okoy or Filipino Fritters are thin and crispy fritters with a pink sweet chili vinegar dipping sauce. This is a great way to use up leftover vegetables you have!

A plate of Deep Fried Mixed Vegetable Okoy Filipino Fritters

WHAT IS OKOY?

Okoy or ukoy are filipino fritters. Filipino fritters are traditionally very thing and deep fried to a crisp. I usually flatten the mixture on my palm and continue to flatten it with my spatula while in the oil. Getting it as thin as possible creates more surface area and gets it nice and crispy!

These fritters (okoy) are famous Filipino street food that I grew up eating. They come in different versions—from using shrimp to silverfish, but these are a vegan version made with mixed vegetables. These also commonly enjoyed as a delicious and satisfying appetizer and I particularly love them as finger food.

What vegetables to use?

I personally love to use starchy produce like pumpkin and sweet potato for the hearty bite.

  • This is a great way to use up leftover vegetables you have! I recommend to use at least 50% starchy produce like pumpkin and sweet potato for the hearty bite and also because starchy vegetables release liquid that helps bind the mixture.
  • Other vegetables suggestions:
    • Sweet potato, peeled and grated
    • Bell pepper, seeded then thinly sliced or diced
    • Malunggay (moringga leaves) or other greens roughly chopped
    • Cabbage, thinly sliced/shredded
Deep Fried Mixed Vegetable Okoy Filipino Fritters

The top left and the bottom left (see photo below) are my okoy on the much thinner side while the other two are a bit thicker (like regular fritters) since my parents prefer thicker ones for an even heartier bite. But I love mine as thin as possible for that crunch!

It’s ultimately up to you what type of shape or size you want your okoy to be!

THE OKOY MIXTURE

  • grated and sliced vegetables of choice (I used
  • onion, diced or sliced
  • green onions or scallions chopped
  • salt, or to taste
  • ornstarch
  • all-purpose flour or other flour fo choice (see recipe notes)
  • Freshly ground black pepper
  • Neutral oil for frying
Grated vegetables mixture for okay or fritters in a large bowl
Grated vegetables mixture for okay or fritters in a large bowl

COOKING THE OKOY OR FRITTERS

  • Heat a large frying pan or wok over medium high heat. Add in enough neutral oil to submerge the fritters. You can check the recipe notes below for other cooking methods but deep frying is my preferred and recommended way for optimal crispiness.
  • Once the oil is hot and you see small bubbles, scoop around ½ cup (120 g) of the mixture and then flatten on your palm until around 1/2-inch (1.25 cm) thick. Carefully slide the fitter it into the oil. The fritters should immediately sizzle in the oil. You can continue to flatten the fritters once submerged in the oil by using a spatula. Fry on each side for 3-4 minutes or until golden brown and crisp on the edges then flip over to repeat the same.
  • Once the fritters are crisp throughout, remove them from the oil and transfer on a strainer to drain out any excess oil.
  • Make sure not to cover them while still hot to prevent them from getting soggy. After cooking the rest of the fritters, turn off the heat.
Deep Fried Mixed Vegetable Okoy Filipino Fritters
Deep Fried Mixed Vegetable Okoy Filipino Fritters
Bitten Deep Fried Mixed Vegetable Okoy Filipino Fritters

OTHER FILIPINO RECIPES YOU MIGHT LOVE:

  • Bola-Bola (Filipino Meatballs)
  • Adobo
  • Tokwa’t Baboy
  • Filipino Kaldereta or ‘Meat’ Stew
  • Mushroom Tocino
  • Filipino Fried Garlic Rice
  • Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
  • Filipino “Pork” Barbecue
  • Crispy Tofu Sisig
Deep Fried Mixed Vegetable Okoy Filipino Fritters

Mixed Vegetable Okoy (Filipino Fritters)

5 from 4 votes
These Mixed Vegetable Okoy or Filipino Fritters are thin and crispy fritters with a pink sweet chili vinegar dipping sauce. This is a great way to use up leftover vegetables you have! I personally love to use starchy produce like pumpkin and sweet potato for the hearty bite. These fritters (okoy) are famous Filipino street food that I grew up eating. They come in different versions—from using shrimp to silver fish, but these are a vegan version made with mixed vegetables. These also commonly enjoyed as a delicious and satisfying appetizer and I particularly love them as finger food.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Finger Food, Main Course, Sauces, Side Dish, Snack, Starters
Cuisine Asian, Filipino, Southeast Asian
Servings 12 fritters
Calories 110 kcal

Ingredients
 
 

Veg Fritters

  • 4 packed cups grated and sliced vegetables of choice (I used a mix of raw grated pumpkin, carrot, green beans SEE NOTES)
  • 1 small onion diced or sliced
  • 1 green onions or scallions chopped
  • 1 ¾ tsp salt , or to taste
  • ½ cup cornstarch
  • 1 cup all-purpose flour or other flour fo choice (see notes)
  • Freshly ground black pepper
  • Neutral oil for frying

Pink Sweet Chili Vinegar

  • ½ cup distilled white vinegar
  • ½ tsp salt
  • 2-3 chiles chopped or crushed (optional for spice)
  • 2 tbsp cane sugar, or to taste
  • ¼ tsp freshly ground black pepper
  • 1 medium-sized red onion diced

Instructions
 

  • Prepare your vegetables. To grate the pumpkin and carrot, I used a cheese grater. For the green beans/french beans, I just snapped off the ends then finely chopped these. You can see the notes below for other vegetable suggestions! This recipe is easily customisable so feel free to add other vegetables of choice.
  • Place the mixed vegetables and onions in a large bowl. Add in the salt. Mix the vegetables well and allow to sit for 15-20 minutes. This will help draw out some of the moisture from the vegetables. The water from the vegetables will also help bind everything together.
  • To the bowl, add in the cornstarch, flour, and pepper. Mix everything together until the vegetables are coated in the cornstarch-flour mixture. To check if the mixture holds up well, get a generous amount and shape it in your hands. It should hold up well.
  • If you find the mixture too wet and doesn’t hold very well, you can add 1 to 2 (8 to 16 g) more of flour. The mix may naturally release more liquid as time passes. If needed, you may need to add more flour and mix it well.
  • Heat a large frying pan or wok over medium high heat. Add in enough neutral oil to submerge the fritters.
    You can check the notes below for other cooking methods but deep frying is my preferred and recommended way for optimal crispiness.
  • Meanwhile, prepare the dipping sauce by mixing together all the ingredients until the sugar is diluted. You can prepare this beforehand and just store it in an air-tight jar or container at room temp for 4-5 days. The longer the onions soak in the vinegar, the better they taste. For the chili, you can opt to remove the seeds for less spice.
  • Once the oil is hot and you see small bubbles, scoop around ½ cup (120 g) of the mixture and then flatten on your palm until around 1/2-inch (1.25 cm) thick. Carefully slide the fitter it into the oil. The fritters should immediately sizzle in the oil. You can continue to flatten the fritters once submerged in the oil by using a spatula. Fry on each side for 3-4 minutes or until golden brown and crisp on the edges then flip over to repeat the same.
  • Once the fritters are crisp throughout, remove them from the oil and transfer on a strainer to drain out any excess oil.
  • Make sure not to cover them while still hot to prevent them from getting soggy. After cooking the rest of the fritters, turn off the heat.
  • Serve the freshly cooked fritters hot with the vinegar. I love to scoop the diced onions from the sauce and placing these on top of my fritters. Enjoy!

WATCH Video

Notes

VEGETABLES

  • This is a great way to use up leftover vegetables you have!
  • I recommend to use at least 50% starchy produce like pumpkin and sweet potato as the base for the hearty bite. At the same time the starch from these vegetables can help bind the mixture.
 
  • Other vegetables suggestions:
    • Sweet potato, peeled and grated
    • Bell pepper, seeded then thinly sliced or diced
    • Malunggay (moringga leaves) or other greens roughly chopped
    • Togue or mung bean sprouts
    • Cabbage, thinly sliced/shredded
 

FLOUR

  • Feel free to use other flour of choice since the flour here acts as a binder.
  • To grate your pumpkin or squash, slice it in half and remove the seeds. Slice them into wedges and then carefully peel the skin off using a peeler. To grate, you can use a cheese grater.
 
Too dry? In case your vegetable mix doesn’t release much moisture after sitting in salt and the flour doesn’t mind very well, you can add 2-3 tbsp water to create a sort of batter and easily shape the fritters.
 

OTHER COOKING METHODS

(Note: I’ve only tried  the pan-frying method. I don’t like baking my fritters since they don’t turn out as crisp as how I like them to be. My go-to cooking method is really deep-frying, which is also how these are traditionally cooked.)
  • If you prefer to use less oil by using a non-stick pan and some oil to coat the surface of the pan. Do note that they won’t turn out as crispy as when deep fried.
  • I wouldn’t recommend air frying or baking these without any oil since they can come out really dry. If baking/air-frying, I recommend to brush or spray some oil.

NUTRITIONAL INFO

Serving: 1piece | Calories: 110kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 202mg | Fiber: 3g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

This Post Has 4 Comments

  1. JP December 8, 2022 Reply

    Can you add tofu to the recipe so it has some protein?

    1. Jeeca December 8, 2022 Reply

      Yes you can. I reach to press the tofu very well then if you’re using extra firm tofu you can even shred the tofu ◡̈

  2. Carolyn April 8, 2025 Reply

    5 stars
    Simple and outstanding! I enjoy fritters and this will be the only method I use from now on. I used sliced napa cabbage, gated sweet potato, and sliced onion. They formed & flipped well and did not even drip oil from the rack I placed them on. I found them crispy on the outside and savory on the inside, and perfectly sweet from the onions that carmelized. The pink vinegar was lovely too though not necessary for a great eating experience.

    1. Jeeca April 13, 2025 Reply

      Hi Carolyn! This is my favorite way to cook and enjoy fritters and I’m so glad you enjoy it too. Thanks for giving my recipe a try! 🙂

5 from 4 votes (3 ratings without comment)

Leave a Reply Cancel reply

Recipe Rating




The Foodie Takes Flight Photo

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevVegan Kake Udon (Japanese Udon Noodle Soup)
Vegan Potato, Corned “Beef”, & Cheese PancakesNext

Latest Recipes

silken tofu topped with shallot garlic oil, crispy shallots, sliced scallions, chili oil, and sesame seeds

Cold Tofu with Shallot Garlic Oil

GET THE RECIPE »
A bowl of shallot oil noodles topped with crispy fried shallots, scallions, and sesame seeds

10-Minute Shallot Oil Noodles with Crispy Shallots

GET THE RECIPE »
Golden brown crispy fried shallots in a bowl

How to Make Crispy Fried Shallots

GET THE RECIPE »
Crispy golden tofu cubes coated in a glossy soy citrus glaze, served with rice and garnished with fried curry leaves.

Crispy Tofu with Soy Citrus Glaze

GET THE RECIPE »
Pita bread topped with lettuce, tomato, crispy tofu, mushrooms, and a spoonful of pesto mayo

Zesty Tofu and Mushroom Wraps with Pesto Mayo

GET THE RECIPE »
Ultimate vegan udon guide and recipes

Ultimate Vegan Udon Guide & Recipes

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.