Sweet Onion Fritters

I'm excited to bring to you this tasty recipe sponsored by Maggi. All opinions are my own.

Sweet Onion Fritters are a flavorful treat bursting with the natural sweetness of onions and carrots, wrapped in a light, crispy batter. They are easy to make and irresistibly delicious, perfect as an appetizer or side dish!

Okoy, or ukoy, are traditional Filipino vegetable fritters known for their satisfying crunch and savory flavor. They're usually sold as street food and enjoyed as a midday snack or appetizer with spiced vinegar as a dipping sauce to add a tangy kick to every bite. 

They're traditionally made with green papaya, mung bean sprouts (check out our ukoy na togue recipe), or cassava in orange-hued batter and are often topped with small unshelled shrimp. Our Sibuyas ukoy today is a more straightforward, more budget-friendly twist on the classic ukoy while still packing in all the deliciousness!

Ingredient Notes

• Sweet onions- While you can use regular brown onions, I recommend sweet onions for this recipe. They have thinner skins, are juicier than other onions, and are known for their mild flavor and natural sweetness.
• Carrots- for extra sweetness and a pop of color
• Green onions- also known as spring onions or scallions, add color and flavor to the dish.
• Flour + Cornstarch- The recipe uses a 1:1 ratio for a light yet crispy texture. The flour provides structure, while the cornstarch reduces the gluten formation from the flour, resulting in a crisp and less dense batter.
• Atsuete- also called annatto, for that classic ukoy color. You can adjust the amount to achieve the desired color. You can use powder or seeds.
• Magic Sarap – all-in-one seasoning for an easy flavor boost
• Pepper – adds flavor and a zing to the batter.
• Baking powder- a rising agent that helps keep the fritters light. 
• Ice cold water- the temperature is essential as it prevents the fritters from absorbing too much oil and slows down gluten formation.
• Oi- Choose oil with a neutral taste and high smoke point, such as canola, peanut, avocado, grapeseed, or safflower oil.

How to make Sibuyas na Okoy

1. Prepare the vegetables. Cut the vegetables into even, uniform pieces to ensure even cooking. Combine sliced onions, julienned carrots, and chopped green onions in a bowl. Gently toss to distribute evenly.
2. Combine the flour, cornstarch, atsuete powder, Magic Sarap, pepper, and baking powder in a large bowl and whisk to distribute.
3. Add iced cold water and stir to make a smooth batter.
4. Combine vegetables and batter and gently stir to coat them evenly.
5. Deep-fry the okoy. Heat enough oil to cover the fritters to an optimal temperature of 350°F to 375°F (175°C to 190°C) to ensure the food is cooked quickly and evenly, creating a crispy exterior without absorbing too much oil. Use a large spoon to portion the vegetable fritters evenly and gently slide into the hot oil. Deep-fry until crispy and golden brown.
6. Drain on a wire to remove excess oil. Do not drain oil on paper towels, as the steam will make them soggy.

How to serve and store

• Enjoy as a midday snack or appetizer, paired with spiced vinegar or creamy garlic sauce for dipping.
• Sweet onion fritters are best when served hot and fresh, as they lose their crispiness over time. If not serving immediately, arrange them in a single layer on a baking sheet and keep them warm and crisp in a 200°F oven until ready to enjoy.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days. They will not be as crunchy, but they are still safe to eat.