I’m laughing while writing this entry because I was reminded of the conversation last night with our friend J.
Me: Mag-post ku about okwi (I’ll post about the fritters)
J: Nanu namang okwi? (What the heck are ‘okwi’?)
You: Okwi, J. okwi.
J: (slightly annoyed) Nanu la pin deng okwi? (Again, what the heck are okwi!?’)
J: Hmph! Salita na namang Guagua yan (That’s a Guagua word again)
Anyway, I’ve been craving okwi (or okuy) since you posted those pics. My dad also bought some last weekend but I didn’t like them very much. First of all, the okwi were the size of a big man’s fist and yet the shrimp was almost the size of a fingernail. Second, the center wasn’t quite cooked. Third, well, they made the sweet potato into cubes, which is just weird to me. So, I decided to make my own version, loosely following the recipe provided by Jennifer m. Aranas in her cookbook “The Filipino-American Kitchen.”
The recipe calls for cassava and sweet potato, no green papaya. which is just as well because green papaya is a bit difficult to find around here, and the Filipino store where I get some of my ingredients is closed for three weeks. Came out well, I thought. The secret was chilling the prepared okwi for about 20 minutes before frying them so the batter kinda pulls everything together.
- 1 1/2 cup of sweet potato, grated or shredded
- 1 1/2 cup of cassava, grated or shredded
- 2 eggs, but we’ll only use the whites
- 1/2 cup of cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups of cooking oil
Mix sweet potato, cassava, salt, pepper and cornstarch in a large bowl. Add the egg whites a little at a time and toss until the mixture sticks together. Form into thin patties and place on a tray. Chill for about 20 minutes in the refrigerator. Heat up the oil for frying. Scoop up a patty and lay it gently in the pan. Fry for about 5-8 minutes, flipping halfway through. When cooked, place the fritter on paper towels to drain excess oil. Serve with a vinegar dip.
This post was updated Feb. 18, 2017 to include the recipe.