Deep-Fried Shrimp and Sweet Potato Ukoy Fritters

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden and crunchy Filipino shrimp fritters made with shredded sweet potato and whole shrimp, perfect for a street food-inspired snack. This filipino-inspired street food ready in about 30 minutes pairs peeled and deveined medium shrimp, all-purpose flour, rice flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp baking powder, 1 tsp salt, and 1/4 tsp black pepper. Stir in 3/4 cup cold water and 2 minced garlic cloves until batter is smooth.
  2. Step 2: Fold in 1 1/2 cups shredded sweet potato and 12 peeled shrimp, mixing just to combine without breaking shrimp.
  3. Step 3: Heat 3 cups vegetable oil in a deep pan over medium-high heat until it reaches 350°F.
  4. Step 4: Using a tablespoon, scoop batter and gently drop into hot oil, flattening slightly. Fry 3-4 fritters at a time for 3-4 minutes per side until golden brown and crisp.
  5. Step 5: Remove fritters with a slotted spoon and drain on paper towels. Garnish with 2 thinly sliced green onions and serve immediately with spicy vinegar dipping sauce.

Frequently asked questions

How long does Deep-Fried Shrimp and Sweet Potato Ukoy Fritters take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Deep-Fried Shrimp and Sweet Potato Ukoy Fritters?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Deep-Fried Shrimp and Sweet Potato Ukoy Fritters?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deep-Fried Shrimp and Sweet Potato Ukoy Fritters for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deep-Fried Shrimp and Sweet Potato Ukoy Fritters?

Filipino street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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