Ukoy, also spelled Okoy, is a traditional Filipino fritter made with vegetables and often small shrimp. Popular variations include bean sprouts, squash, sweet potatoes and other locally available ingredients.
The vegetables are coated in batter and fried until golden and crispy. Ukoy is commonly enjoyed as a snack, appetiser or street food, traditionally accompanied by a tangy vinegar dipping sauce known as Sawsawang Suka.
My version takes a creative detour through the waffle iron. Butternut squash, zucchini and onions meet chickpea flour, while the familiar crispy texture gets a modern, oil-conscious twist.
Traditional Filipino inspiration, a brand-new kitchen gadget and a little Via Veggie Vegan mischief.
▣ Ingredients (2 servings)
- 120 g butternut squash
- 100 g zucchini
- 1 spring onion
- 80 g chickpea flour
- 1 onion
- 20 g cornstarch
- 90-110 ml cold water
- 1 clove garlic
- 1 to taste fresh chili
- 1/2 tsp sugar
- 1 pinch salt
- 1 splash soy sauce
- 4 sprigs coriander
- 1-2 tsp neutral vegetable oil, for greasing the waffle iron
- 4 tbsp rice vinegar
- to taste salt & freshly ground black pepper
♨ Preparation
- Prepare the Vegetables
Coarsely grate the zucchini and sprinkle it lightly with a little of the measured salt. Leave for approximately 5 minutes, then squeeze firmly to remove as much excess moisture as possible. Coarsely grate the butternut squash, cut the onion into very thin half-rings and finely slice the spring onion if using. - Mix the Dry Ingredients
Combine the chickpea flour, cornstarch, remaining salt and freshly ground black pepper in a mixing bowl. Add the finely grated garlic and optional chili. - Make the Batter
Gradually stir in approximately 90 ml cold water until a thick, smooth batter forms. The consistency should be noticeably thicker than ordinary pancake batter. - Add the Vegetables
Fold the prepared onion, butternut squash, zucchini and optional spring onion into the batter. Mix until all the vegetables are lightly coated. Add a little of the remaining water only if necessary. The mixture should contain plenty of vegetables held together by just enough batter. - Preheat the Waffle Iron
Preheat the waffle iron thoroughly according to the manufacturer's instructions. Lightly grease the cooking surfaces with neutral vegetable oil. - Cook the Ukoy Waffles
Divide the mixture into approximately four portions. Spoon one portion into the hot waffle iron and spread it gently without making the layer too thick. Close the lid and cook for approximately 6–9 minutes, depending on the appliance, until golden, crisp and cooked through. - Avoid Opening Too Early
Allow the batter to set properly before checking the waffles. When the steam has noticeably reduced, carefully lift the lid. If the waffles still stick or feel soft, close the iron and continue cooking until they release easily. - Keep Them Crispy
Transfer the finished waffles to a wire rack and leave for 2–3 minutes. Do not stack them while hot, as trapped steam will soften their crispy edges. Repeat with the remaining batter. - Prepare the Sawsawang Suka
Combine the rice vinegar, finely chopped garlic, onion, chili, sugar, salt, black pepper and optional soy sauce in a small bowl. Stir well and leave to infuse for at least 10 minutes. - Serve
Arrange the warm Ukoy waffles on two plates and garnish with fresh coriander if desired.
Food Story
Ukoy, But Make It a Waffle!
When I made this dish, I had just treated myself to a brand-new waffle iron. And suddenly, nothing in my kitchen was safe. If something could possibly be turned into a waffle, I was determined to waffle it. And veganise it, of course! So when I discovered Filipino Ukoy, traditionally fried until wonderfully crispy, my new kitchen toy practically started calling my name.
Onions, butternut squash and zucchini went into a chickpea flour batter, followed by a little garlic because Team Garlic never takes a day off. Instead of a frying pan full of oil, everything went straight into the waffle iron. The result? Golden, crispy-edged vegetable waffles with all those delicious savoury flavours and a fraction of the usual frying oil.
Traditional Filipino inspiration meets a slightly overexcited German home cook with a new kitchen gadget. Is it authentic Ukoy? Not quite. Is it delicious? Absolutely! And as far as I’m concerned, the waffle iron has officially earned its permanent place in my kitchen. Nothing is safe anymore. You’ve been warned!
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
What Is Ukoy?
Ukoy, also written Okoy, is a traditional Filipino fritter made with vegetables and frequently small shrimp. Recipes vary by region and household, with ingredients such as squash, bean sprouts, sweet potatoes and other vegetables. The mixture is typically fried until crisp and served with a vinegar-based dipping sauce.
Why a Waffle Iron?
A waffle iron provides direct heat from both sides and creates a large surface area for browning. This allows vegetable fritters to develop crispy edges while using less oil than traditional deep-frying. The result is a Filipino-inspired variation rather than a traditional preparation.
Chickpea Flour as a Plant-Based Binder
Chickpea flour contains protein, carbohydrates and fiber. When combined with water and heated, it helps bind the vegetables together without requiring eggs. It also adds a slightly nutty flavour that works particularly well in savoury fritters.
Why Add Cornstarch?
Cornstarch helps create a lighter texture and can encourage a crisp exterior. Combining it with chickpea flour balances structure and crunch.
Butternut Squash and Beta-Carotene
Butternut squash contains beta-carotene, a plant pigment that the body can convert into vitamin A as needed. Vitamin A contributes to normal vision, immune function and the maintenance of healthy skin and mucous membranes. Some dietary fat can help the body absorb beta-carotene.
Zucchini and Hydration
Zucchini has a high water content and provides small amounts of vitamins and minerals. Its mild flavour makes it an excellent addition to vegetable fritters, but excess moisture should be removed for a crisp result.
Onions and Garlic
Onions and garlic belong to the Allium family and contain characteristic sulfur compounds that contribute to their distinctive flavours. Chopping or crushing garlic activates enzymes involved in forming some of these aromatic compounds.
Less Oil Does Not Mean Oil-Free
Cooking Ukoy in a waffle iron generally requires less oil than deep-frying. However, the waffles are not completely oil-free because a small amount is used to grease the cooking surfaces. The exact fat content depends on how much oil is applied and absorbed.
Sawsawang Suka and Filipino Food Culture
Sawsawang Suka is a Filipino vinegar-based dipping sauce commonly flavoured with garlic, onion, chili and sometimes soy sauce. Its sharp acidity balances rich and fried foods, making it a traditional accompaniment to Ukoy and many other Filipino dishes.
Naturally Vegan vs. Veganised
Traditional Ukoy often contains shrimp, so it is not necessarily vegan. This recipe uses a chickpea flour mixture and omits seafood entirely. It is therefore a vegan adaptation of a Filipino classic rather than a naturally vegan traditional recipe.
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