As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Are Camote Ukoy?
Ukoy are Filipino vegetable fritters, and camote is the Tagalog term for sweet potato. Camote ukoy, therefore, are sweet potato fritters.
I grew up with this typical Filipino comfort food because my mom used to make it often for us. This dish is served in nearly every household and restaurant in the Philippines. Now that I'm living in the United States, I make this dish for myself and my family.
In order to make ukoy, shredded vegetables are mixed in a batter and then deep-fried. The dish is traditionally served with vinegar as a dipping sauce, but it also goes well with other sauces, such as sweet and sour, sweet chili, or even sriracha sauce. Give it a try and add your own twist to it!
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- 1/4 cup flour
- 1 cup cornstarch
- 1 egg, beaten
- 1 cup water
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
- 1 cup sweet potato, julienned
- Combine all of the dry ingredients in a mixing bowl.
- Slowly add the liquids to the mixture and stir until smooth (refer to photos below).
- Stir in the vegetables (refer to photos below).
- Heat oil in a frying pan over medium heat.
- Place 3 tablespoons of the ukoy mixture into the frying pan and fry for 3 minutes on each side until brown and crispy (refer to photos below).
- Transfer the fritters from the frying pan to a metal rack to drain the excess oil.
- Serve with your favorite sauce.
- Replace sweet potatoes with mung bean sprouts or julienned carrots.
- Add color with 1 teaspoon of ground annatto seeds.
- Add chopped onions to the mixture.
- Use fish sauce instead of salt.
- Add shrimp if you prefer.