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Filipino Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Filipino Seafood Fritters

Filipino Seafood Fritters, or "ukoy," are a beloved staple in home kitchens across the Philippines, where seafood is abundant and cherished. This dish is a true reflection of Filipino home cooking, often prepared for casual family dinners or weekend gatherings. It's a simple yet delightful way to enjoy the bounty of the sea, whether using shrimp or white fish, with the recipe handed down from one generation to the next, evolving with each family's touch.

When done right, these fritters are a crispy, golden delight, their exterior crackling with each bite, giving way to tender seafood within. A squeeze of fresh lemon brightens the flavors, while a pinch of fine sea salt enhances the natural sweetness of the seafood. These fritters are best served warm, straight from the pan, encouraging everyone to reach in and savor their communal appeal.

Ingredients

  • 400 gshrimp or white fish
  • 100 gflour
  • 1egg
  • for fryingoil
  • lemon — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, cut it into small, bite-sized chunks. This ensures even cooking and a consistent texture in the fritters.
  2. In a mixing bowl, combine 100 g of flour and 1 egg. Whisk together until smooth, creating a batter that will coat the seafood. The batter should be thick enough to cling to the seafood but not overly dense.
  3. Add the chopped seafood to the batter, stirring gently to ensure each piece is well-coated. This step is crucial as it helps the seafood adhere to the batter, forming a cohesive fritter when fried.
  4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle immediately and rise to the surface.
  5. Carefully spoon the seafood batter mixture into the hot oil, forming small fritters. Avoid overcrowding the pan to maintain the oil's temperature. Fry the fritters until they are golden brown and crisp, turning once to ensure even cooking on both sides.
  6. Once the fritters are cooked, use a slotted spoon to remove them from the oil and drain on paper towels. This step helps remove excess oil, keeping the fritters light and crisp.
  7. Finish the fritters by sprinkling them with fine sea salt to taste. Serve immediately with lemon wedges on the side for a fresh, tangy contrast. Enjoy the fritters while they are hot and crispy, perfect for sharing at the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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