Crispy, flavorful, and uniquely Filipino, Sweet Potato Ukoy with Palabok Sauce is a dish worth trying! Ukoy, or fritters, are already a popular street food in the Philippines, but this version puts a creative spin on it by using sweet potatoes instead of the usual shrimp or squash. Paired with a rich and savory palabok sauce, this recipe delivers a satisfying crunch and a burst of umami flavor. Perfect as an appetizer, snack, or even a hearty main meal, this unique combination is sure to impress at family dinners or potlucks. Let’s make your kitchen smell amazing with these crispy delights!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Sweet Potato Ukoy with Palabok Sauce – Crispy Filipino Twist Recipe
Filipino cuisine is all about bold flavors, and Sweet Potato Ukoy with Palabok Sauce fully delivers on that promise. If you’ve never heard of ukoy before, imagine crispy fritters that combine layers of fluffy batter with flavorful ingredients. Traditionally, ukoy features shrimp or squash, but here, we’re shaking things up with sweet potatoes. Sweet potatoes don’t just give the ukoy a vibrant orange hue—they also make each bite a perfect balance of sweet and savory. Now, let’s talk about the palabok sauce. Think of this as the cherry on top—or, should we say, the creamy, decadent sauce on your crunchy fritters. Palabok sauce is like a rich gravy made with flour and shrimp stock (you can even use vegetable broth to switch it up). It’s smooth, velvety, and oh-so-addictive. Together, the sweet potato ukoy and the sauce make the perfect duo—it’s like they were made for each other! This dish is perfect for sharing at picnics, festive dinners, or even just because you’re craving something indulgent and exciting.Why You’ll Love This Recipe
- Crunchy and golden-brown sweet potato fritter base
- A twist on traditional Filipino ukoy
- Rich, umami-packed palabok sauce
- Perfect for family meals, potlucks, or snacks
- Easy to make with everyday ingredients
- Customizable with dietary substitutions
- Packed with both hearty flavor and texture
Key Ingredients and Substitutions
- Sweet Potatoes: The base ingredient—feel free to substitute with grated squash or carrots for a slightly different flavor and texture.
- Flour: Provides structure for the ukoy. Use gluten-free flour if needed.
- Cornstarch: Helps make the fritters super crispy.
- Garlic and Onion: Key aromatics that build depth of flavor.
- Annatto Powder: Adds a signature golden color to your palabok sauce; paprika can work as a substitute.
- Shrimp Stock: Flavor booster for the sauce (vegetable broth works great as a vegetarian alternative).
- Oil for Frying: Any neutral oil like canola or vegetable oil ensures a good golden-brown fry.
How to Make the Recipe (Step-by-Step)
- Start by peeling and shredding the sweet potatoes. Using a box grater makes this job quick and easy.
- Mix the sweet potato shreds with flour, cornstarch, and a pinch of salt in a large bowl. Add water until you have a batter-like consistency.
- Heat oil in a frying pan. Drop spoonfuls of the batter into the hot oil, spreading them into flat rounds. Cook until crispy and golden, then set aside on paper towels.
- To make the palabok sauce, heat some oil in a saucepan and sauté onions and garlic until fragrant.
- Sprinkle in the annatto powder to give the sauce its iconic orange color. Stir in shrimp stock, and let it simmer until slightly thickened.
- Serve the crispy sweet potato ukoy hot, topped or dipped in the rich palabok sauce. Enjoy!
Expert Tips for Success
Use a mandolin slicer to get evenly sized sweet potato strips for consistent cooking.
Make sure your frying oil is hot enough—it should sizzle when you drop in batter.
Do not overcrowd the frying pan; this keeps your ukoy crispy instead of soggy.
If you’re out of annatto powder, a mix of paprika and turmeric can work for a similar color and mild flavor.
Always taste the batter before frying, adjusting salt and spices if needed.
Variations and Customizations
Want to make this vegetarian? Use vegetable broth instead of shrimp stock for the sauce. Searching for a gluten-free option? Substitute regular flour with your favorite gluten-free blend and follow the same steps. If you’re all about textures, toss in some chopped peanuts or toasted garlic as toppings for added crunch and layers of flavor. Feeling adventurous? Add a handful of grated cheese or diced seafood (like scallops or shrimp!) to the ukoy batter for extra flair. You can also experiment with spices to personalize the dish—try adding curry powder or chili flakes for a little heat.
Nutritional Information
Sweet Potato Ukoy with Palabok Sauce isn’t just delicious—it’s surprisingly wholesome! Sweet potatoes provide fiber and vitamins like A and C, while the recipe keeps fats in check by using a minimal amount of oil for frying. Each serving packs roughly 250–300 calories, with a balance of carbs (from the sweet potatoes), protein (especially if using shrimp stock), and healthy fats. Plus, the colorful annatto or paprika in the sauce brings a dose of antioxidants.
Storage and Reheating Instructions
Had some leftovers? No problem. Store the ukoy fritters in an airtight container in the fridge for up to 3 days. To prevent them from getting soggy, keep the sauce separate. When it’s time to reheat, pop the fritters into an air fryer or oven at 375°F until crispy again—it’ll work like a charm! For the sauce, just warm it up in a small pan, adding a splash of broth or water if it’s thickened too much in the fridge.
Recipe Card of Sweet Potato Ukoy with Palabok Sauce – Crispy Filipino Twist
Ingredients list
- 2 large sweet potatoes julienned
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg beaten
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup spring onions chopped
- Oil for frying
- 1/2 pound shrimp peeled and chopped
- 3 cloves garlic minced
- 2 tablespoons fish sauce
- 1 cup shrimp broth made from boiling shrimp shells
- 1 tablespoon annatto powder for color
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Salt and pepper to taste
- 2 hard-boiled eggs chopped (optional for garnish)
- Chicharrón crushed pork rinds for garnish (optional)
Step-by-Step Instructions
- In a mixing bowl, whisk together the flour, cornstarch, water, beaten egg, salt, and pepper until smooth. Fold in the julienned sweet potatoes and spring onions, ensuring an even coat.
- Heat oil in a large skillet or frying pan over medium heat. Drop spoonfuls of the ukoy batter into the hot oil, flattening slightly to form fritters. Fry for about 3–4 minutes per side until golden and crispy. Transfer to a wire rack for oil drainage.
- In a pot, sauté minced garlic in a touch of oil over medium heat until fragrant. Add chopped shrimp and cook until pink. Stir in fish sauce and shrimp broth, and dissolve annatto powder in the broth for color. Simmer, thickening with cornstarch slurry, and season with salt and pepper.
- Arrange sweet potato ukoy on a serving platter, drizzling generously with palabok sauce. Garnish with chopped hard-boiled eggs and crushed chicharrón if desired.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this dish ahead of time?
Absolutely! You can make the ukoy and the sauce a day in advance; just store them separately for freshness.
What can I use instead of sweet potatoes?
Try shredded squash, carrots, or even a mixture of the two for a fun twist!
Is there a way to make this recipe lighter?
Yes! Bake the ukoy in the oven instead of frying to cut down on oil.