I grew up eating two kinds of ukoy (also known as okoy in some places). The more popular one which I so totally love eating in trips to the provinces is the ukoy hipon, made from small shrimps with their heads and shells still on, and battered with a crisp mixture that I often enjoy piping hot with a spicy vinegar dip.
There's also the ukoy kalabasa, a much less crisp than their shrimp
Ukoy Kalabasa (Squash Fritters)
Label:
recipe
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