Preparing Ukoy recipes can be made with either, fresh anchovies, shrimps or bean sprouts(togue). They are traditionally served as appetizers or part of a main course, with vinegar and fish sauce or soy sauce as its dip. It is a quick and easy fix that everyone enjoys.
Making fried Ukoy na Dilis(Filipino Anchovy Fritters) can be mixed with vegetable ingredients, such as, bean sprouts, squash, small shrimps and carrots. With Janis’s Filipino anchovy fritters recipe, it’s made by simply coating fresh dilis (silverfish anchovy) or small shrimps with flour, cornstarch, battered eggs and spices, then deep-fried till golden brown.
Ingredients: 4-6 servings
1 large battered egg
1 lb. silverfish anchovy(dilis) cleaned and drained
1/2 cup cornstarch
1/4 cup flour
1/2 cup water
1 teaspoon fish sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons vinegar
6 cloves of garlic chopped small pieces
Frying Preparation:
- Mix all Ukoy ingredients in a bowl, including the silverfish. Prepare a large pan and heat up 1-2 cups of cooking oil for deep frying.
- Once oil is hot, scoop 1/8 cup of the ukoy mix, form each into a flat circle, then carefully drop each on the heated oil to fry.
- Organize and press each ukoy with a saucer, to allow them to lay flat on the pan. Do not overcrowd by leaving at least a quarter of an inch away form each other to avoid ukoy from sticking together.
- Cook the first side until crispy golden brown and then flip to fry the other side. Quickly remove each browned ukoy from the pan.
- Transfer them to a towel covered strainer, or apply a couple sheets of paper towel on a flat serving plate. This will help drain excess oil from the ukoy recipe. Serve it hot as a side dish for lunch or dinner.
Tip: The best fried Ukoy na Dilis or Filipino Anchovy Fritters dipping sauce is a mixture of spicy vinegar with fish sauce, chopped garlic and crushed black peppers.
Ukoy using Silver Fish as the Main Ingredient
Pritong Ukoy with Ginataang Ugug(Bread Fruit)
