Veggie Squash Okoy Recipe
All-veggie version of Okoy–a Filipino food typically made of squash, dried shrimps, egg and flour served with a vinegar dip that gives it a tangy and fresh taste. Enjoy!
I was stumped in front of my laptop browsing through websites. I came across food blogs, then craving started working its way into my brain as I flicked between each mouth-watering picture. So I went into the kitchen, found a baby squash and set off to work. I set out to make Okoy but I couldn’t find dried shrimps so I opted for a veggie-version instead and adjusted the traditional recipe and added my own flare. I did not put out measurements anymore because this recipe is rustic and you can adjust it according to your taste.
Veggie Squash Okoy
Coarsely grated baby squash (Full-grown squash may do)
Finely Chopped Garlic
Chives/Onion Leaves cut into an inch
Salt + “Nam-Nam”
Thinly sliced garlic
Thinly sliced Onion Leaves
Thinly sliced bellpepper (Optional)
Lime Zest (Optional)
Combine squash, garlic, chives, eggs, flour and mix. Add salt and pepper for flavor. Scoop spoonfuls in a pan with oil spreading it like pancakes. Fry the mixture until golden brown. Set aside.
For the Vinegar dip, combine vinegar, salt, pepper and brown sugar. Add garlic, onion leaves, a bit of bellpepper and lime zest.