Lacy, crisp fritters loaded with bean sprouts, shredded vegetables, and a few whole shrimp pressed on top, fried until the edges turn deeply golden and crunchy.
Ukoy is a street-food and merienda (afternoon snack) staple, sold everywhere from roadside carts to family gatherings. The batter is deliberately loose and thin, so the fritters fry up lacy and crackly at the edges rather than dense like a pancake — that crisp, uneven edge is the whole appeal.
Small shrimp with the shell still on are traditional — they crisp up in the hot oil and become edible, adding crunch and shrimp flavor throughout instead of just on top. Larger shrimp work too, but they're usually peeled and placed a few per fritter as a visual and textural topping.
Yes, when small shrimp are fried thoroughly the shells turn crisp and are commonly eaten along with the meat — just make sure they're cooked until fully crunchy.
Drain them on a wire rack instead of stacking on paper towels, which traps steam and softens the crust. Serve as soon as possible after frying.
Yes — an all-vegetable version using just bean sprouts, squash, and carrots is a common variation, sometimes called okoy na gulay.
