Beer Battered Okoy (Shrimp and Vegetable Fritters)

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How to make Beer Battered Okoy (Shrimp and Vegetable Fritters)

Note: The batter has to be cold before you fry it. I also used grape seed oil for frying.

  • Prep time: 25 minutes
  • Cooking time: 4 minutes per Okoy
  • Yields: 6 to 8 shrimp fritters/Okoy


  • 1 cup cold beer (not stale)
  • 1 cup chicken stock
  • 1 cup water
  • 1 cup cornstarch
  • 2 ¼ cup all purpose flour
  • 2 tbsp baking powder
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 1 large carrots (8oz)
  • 1 sweet potato (8oz)
  • 1 russet potato (8oz)
  • 2 cups finely chopped kinchay/cilantro/scallions
  • 1 to 2 lbs shrimp, peeled and deveined, chopped
  • All the root vegetables were peeled and cut into thin matchstick size and cut into 1 ½ inch length.
  • 5 cloves garlic, minced
  • 1 tbsp salt
  • 1 tbsp ground pepper

Combine all ingredients and whisk until smooth. Keep in the refrigerator for 30 minutes or longer until very cold.

Combine all of the above ingredients in a bowl.



The oil has to be regulated. It should not be too hot or average heat. When frying in batches, keep adjusting the heat if you notice that the oil start “SMOKING” – this means it’s too hot.

Divide vegetables and shrimp mixture between 6 to 8 portions. Use ½ cup batter with 1 portion of the vegetables and shrimp. Combine batter and vegetables in a separate bowl. Do not pre mix – vegetables has to stay crispy and dry. 


Deep fry for 4 minutes turning once. DO NOT TOUCH batter as soon as you lay it on hot oil. Leave it alone until crust is cooked and detaches itself from the bottom of the pan. Cook in batches.  Lay cooked fritters into a wire rack to remove excess oil.

Serve and eat right away.

Serve with vinegar seasoned with garlic, salt and chopped Thai chiles.




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