Best Shredded Sweet Potato And Carrot Fritters Ukoy Recipes
UKOY
Steps:
- In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
- In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
- In a large skillet over medium heat, heat about 2-inch of oil until hot.
- On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
- Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
- Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.
Nutrition Facts : Calories 150 kcal, Carbohydrate 22 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 61 mg, Sodium 393 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHREDDED SWEET POTATO AND CARROT FRITTERS (UKOY)
Frying ukoy the Bad Saint way is a very active process-the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
Yield Serves 4
Number Of Ingredients 15
Steps:
- Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
- Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
- Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°F-340°F.
- Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
- Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330°F and 340°F, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
- Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
- Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
- Chile vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.
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