Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip
Crispy Filipino shrimp fritters made with shredded sweet potato, served with a tangy garlic-infused vinegar dipping sauce. This filipino-inspired seafood ready in about 35 minutes blends shrimp, peeled and deveined, sweet potato, peeled and shredded, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 8 oz shrimp, peeled and deveined
- 1 cup sweet potato, peeled and shredded
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 large egg
- 2 stalks green onions, thinly sliced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3 cup water
- 2 cups vegetable oil, for frying
- 1/2 cup white vinegar
- 2 cloves garlic cloves, minced
- 1/4 tsp red chili flakes
Instructions
- Step 1: In a large bowl, combine 1 cup shredded sweet potato, 8 oz peeled and deveined shrimp chopped into bite-sized pieces, 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 large beaten egg, 2 thinly sliced green onions, 1 tsp salt, and 1/4 tsp black pepper. Stir in 1/3 cup water until batter is well combined but still thick.
- Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F, enough for shallow frying.
- Step 3: Using a spoon, drop heaping tablespoonfuls of batter into hot oil, flattening slightly, and fry for 3-4 minutes per side until golden brown and crisp. Remove fritters and drain on paper towels.
- Step 4: For the dipping sauce, combine 1/2 cup white vinegar, 2 minced garlic cloves, and 1/4 tsp red chili flakes in a small bowl. Let sit for 10 minutes to infuse flavors.
- Step 5: Serve the hot shrimp and sweet potato fritters with the garlic vinegar dip on the side.
Frequently asked questions
How long does Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip?
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 Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip 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 Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip?
Filipino seafood 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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