Go Back

How to Cook Tuna Vegetable Okoy

Tuna vegetable okoy is a crispy Filipino fritter made with flaked tuna and shredded vegetables, perfect for a tasty, kid-friendly snack or appetizer.
Prep Time10 minutes
Cook Time5 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: how to cook okoy, okoy recipe, tuna okoy, tuna vegetable okoy, vegetable okoy
Servings: 4 servings
Calories: 133kcal
Author: Manny

Ingredients

  • 1 medium can tuna chunks in oil or in water drained and flaked
  • 250 grams sweet potato kamote, cut into strips
  • 250 grams squash cut into strips
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 medium size carrot cut into strips
  • 1 pc bell pepper chopped
  • 1 1/2 cups water
  • 1 pc medium onion chopped
  • 2 cloves garlic minced
  • 1 Tbsp. spring onions chopped
  • 1 pc egg beaten
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • cooking oil for frying

Vinegar Dipping Sauce:

  • 1/2 cup cane vinegar or white vinegar
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp. pepper
  • 1 tsp. soy sauce.
  • 1 Tbsp. chopped onion
  • 2 cloves garlic minced

Instructions

How to Cook Tuna Vegetable Okoy

  • In a mixing bowl, combine flour, cornstarch, egg, water, salt and pepper. Mix until the batter is smooth and all the lumps disappear.
  • Drain the tuna chunks and flake it using a fork or spoon.
  • Then in the mixing bowl add the carrot, squash, sweet potato, bell pepper, tuna chunks, garlic, onion and spring onions.
  • Mix the ingredients thoroughly until the veggies are well coated with the batter.
  • Heat cooking oil in a frying pan about an inch deep. When oil is hot enough, scoop the okoy mixture using a small laddle and pour in the frying pan and shape it like a patty.
  • Make 2 to 3 patties on each batch and avoid them sticking on each other. Fry the patties until golden brown on each sides, top and bottom.
  • Then transfer to a paper towel lined plate and serve with vinegar dipping sauce (see recipe below).

How to make vinegar dipping sauce:

  • Mix all the dipping sauce ingredients in a bowl until the sugar is dissolved.

Video

Notes

Cooking Tips:

Drain the Tuna Well

Before mixing the tuna into your batter, make sure to drain it thoroughly to avoid excess moisture. Too much liquid can make the batter soggy and cause the fritters to fall apart during frying. Flaking the tuna evenly also helps distribute the flavor in every bite.

Grate Vegetables Thinly and Evenly

For a light and crispy texture, grate the vegetables into thin, uniform strips. This ensures they cook quickly and blend well into the batter, giving a balanced crunch in every piece. Uneven chunks can lead to raw spots or soggy centers.

Fry in Small Batches Over Medium-High Heat

Avoid overcrowding the pan to maintain the oil’s temperature and ensure even browning. Frying at medium-high heat helps the patties crisp up on the outside while cooking through on the inside. Let each batch rest on paper towels to drain excess oil and keep them crisp.