Okoy (Filipino Shrimp Fritters)

To store leftover Okoy, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2 days. For longer storage, consider freezing them. Place the fritters in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag once solid. They can be reheated in an oven for best results.

Yes, you can easily make Okoy gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, ensure that the cornstarch and any other ingredients you use are certified gluten-free to maintain dietary compatibility.

Okoy pairs well with a variety of dipping sauces. Popular choices include a sweet and sour sauce, vinegar with garlic and chili, or a soy sauce-based dip. You can also try a spicy mayo for an extra kick!

Absolutely! If you're looking for a vegetarian option, you can omit the shrimp and add more vegetables like zucchini or bell peppers. For a different protein, consider using small pieces of fish or even tofu for a delicious twist on the traditional recipe.

To achieve the perfect crispy texture for your Okoy, make sure your oil is hot enough before adding the fritters. The ideal frying temperature is around 350°F (175°C). Fry them in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy fritters.