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+ servings

Vegetable Okoy

Crispy fried battered Calabaza squash, carrot, and onion with moringa leaves, served with spicy vinegar dip.
Prep Time10 mins
15 mins
Course: Appetizer
Cuisine: Filipino
Keyword: appetizer recipes, fritter, ukoy, vegetable recipes
Servings: 4 people
Calories: 746kcal
Author: Vanjo Merano



  • 1/2 cup cornstarch
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 3/4 cup water

Dipping Sauce:

  • ½ piece onion chopped
  • 2 tablespoons green onion chopped
  • ¾ cups white vinegar
  • 1 1/2 teaspoons fish sauce
  • Ground black pepper to taste


  • Slice the kalabasa, carrot, and half of the onion into matchstick pieces.
  • Combine all the sliced vegetables including the malunggay leaves in a mixing bowl. Toss to blend.
  • Make the batter by beating an egg on a separate bowl. Add water. Mix well. Gradually add flour and cornstarch while mixing. Add salt, garlic powder, and ground black pepper. Whisk until the texture of the batter smoothens.
  • Combine the batter with the vegetables. Fold until the vegetables are completely coated with the batter.
  • Make the dipping sauce by combining all dipping sauce ingredient in a bowl. Stir until blended.
  • Heat oil in a pan. Scoop around ¼ cup of mixture and place it on a saucer or small bowl. Slide the mixture into the pan. Fry until golden brown and crispy. Flip the okoy and do the same to the opposite side. Remove from the pan and place on a plate lined with a paper towel. Perform the same step until the entire mixture is consumed.
  • Transfer to a serving plate. Serve with dipping sauce. Share and enjoy!



Calories: 746kcal | Carbohydrates: 48g | Protein: 8g | Fat: 58g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 793mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3414IU | Vitamin C: 108mg | Calcium: 241mg | Iron: 2mg