Okui is one of the best snacks or appetizers there is. It’s hard to ignore his stunning golden brown look; Popular with street vendors across the country, okoy is a favorite for its easy-to-find ingredients and simple cooking process. While the traditional okui is one you make with shrimp and bean sprouts, the type we make today is a healthier variety. This is true; Equally delicious but even healthier, this vegetable okoi can satisfy your cravings just as much as a regular okui can!

Carrots, pumpkin and melonggi leaves are just some of the ingredients that make this vegetable stand out. For your friends who are not too keen on seafood, or if you are more of a vegetable lover yourself, this recipe is definitely for you. You will be surprised to find that you will not even miss the taste of shrimp when you bite into this delicious dish. And with the perfect dipping sauce by your side, what not to love?

Whether you enjoy it as a snack on the road or with second courses of white rice, Okui Vegetables is a great meal that your whole family will love. Let’s make this vegetable fine together!

How to cook okui vegetables

A recipe for vegetable pancakes

Making vegetables ok is a lot easier than you might think! To make the process even simpler, I have divided it into three main parts, which will definitely help you manage your time better. In a few moments, you and your family will be able to dig into this healthy and crunchy snack!

Preparing the batter

The first step to making a delicious vegetable oki is to make your batter. Take 8 ounces of calabash, one and a half carrots and onions and slice them into pieces of match. You want to get them as thin as they can! Once you have cut them all, combine them in a mixing bowl, next to a quarter cup of Malonggi leaves. Stir and mix, mixing all of these ingredients together.

In a separate bowl meanwhile beat an egg and add a quarter cup of water. Mix well before adding the other dry ingredients gradually. These include a quarter cup of flour, and half a cup of cornstarch. While stirring, also add your salt, garlic powder and ground black pepper! Whisk the oki vegetable batter for as long as you need. The goal here is to smooth out your batter so that the okoi of your vegetables does not end up too coarse.

Once you have smoothed it out enough, combine your vegetable batter with your vegetables. Fold until the vegetables are completely flooded with the batter, then set it aside.

Preparation of the dipping sauce

Okoi dipping sauce

Vegetable okoi is incomplete without the salty dipping sauce that accompanies it. Prepare it by combining all the ingredients of your sauce in a bowl. These include half a piece of chopped onion, as well as 2 tablespoons of green onion. You will also need ¾ a cup of white vinegar, 1 ף tablespoon of fish sauce and ground black pepper to taste.

Mix all of these together – and just like that, you made your vegetable dipping sauce fine! It was not easy?

Let’s start cooking!

Now that you’ve made both your batter and your sauce, it’s time to really cook your vegetables fine!

Okui vegetable recipe

In a large skillet, heat a cup of cooking oil. Scoop about a quarter cup of the mixture and place it on a saucer or small bowl. Slowly slide the mixture over the pan, then fry until golden and crispy. Turn your piece of okoi and do the same to the other side, and fry it until you cook it to the end. Once it is a beautiful and amazing color, you can remove your vegetable oki from the pan. Place it on a plate that you covered with absorbent paper. This will help get rid of any excess oil and fat that may make your vegetable less crunchy later on. Keep doing this with your vegetables until you have exhausted all the mixture. Do not worry; You’ll be good enough to hang out!

When you have finished cooking all your okui pieces, transfer them to a serving plate. Prepare the dipping sauce next to it, and serve! Share and enjoy this crunchy and crunchy treat with the rest of your family.

Tell us what you think about this vegetable ok!

Related recipes

Did you like this Filipino appetizer? Here are a few more that you will surely love too! Crispy and crunchy like our vegetables, you and your family too can enjoy these treats in no time!

Okoi vegetables

Okoi vegetables

Crushed calabash pumpkin, carrots and crispy fried onions with moringa leaves, served with a spicy vinegar dip.

Key word Appetizer recipes, pancakes, okoi, vegetable recipes



  • 1/2 Goblet Corn starch
  • 3/4 Goblet flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1/4 teaspoon Garlic powder
  • 1 egg
  • 3/4 Goblet water


  • ½ connect Onion chopped
  • 2 Spoons Green onions chopped
  • ¾ Cups White vinegar
  • 1 1/2 teaspoons Fish sauce
  • Grated black pepper to taste


  • Slice the calabash, carrots and half of the onion into pieces of match.

  • Mix all the sliced ​​vegetables including the melonggi leaves in a mixing bowl. Throw in the mixture.

  • Prepare the batter by whisking an egg in a separate bowl. Add water. Mix well. Gradually add flour and corn starch while stirring. Add salt, garlic powder and ground black pepper. Beat until the texture of the batter is even.

  • Combine the batter with the vegetables. Fold until the vegetables are completely coated in the batter.

  • Prepare the dipping sauce by combining all the dipping sauce ingredients in a bowl. Stir until uniform.

  • Heat oil in a pan. Scoop about a quarter cup of the mixture and place it on a saucer or small bowl. Slide the mixture into a mold. Fry until golden and crispy. Invert the okoi and do the same on the opposite side. Remove from the pan and place on a plate lined with absorbent paper. Follow the same step until all the mixture is consumed.

  • Transfer to a serving plate. Serve with dipping sauce. Share and enjoy!



Calories: 746JNF | Carbohydrates: 48P | protein: 8P | Oil: 58P | Saturated fat: 5P | Polyunsaturated fat: 16P | Unsaturated fat: 36P | trans fat: 1P | Cholesterol: 41Mg | sodium: 793Mg | potassium: 464Mg | fiber: 3P | Sugar: 3P | vitamin: 3414IU | Vitamin C: 108Mg | calcium: 241Mg | iron: 2Mg