How to make Filipino Seafood Fritters

Why cooks start here

Filipino Seafood Fritters is cooked the way Filipino home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a filipino family cook actually puts it on the table.

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.