Filipino Shrimp Fritters

• Seafood

  • 1 cup Shrimps + some, small

• Produce

  • 2 cups Sweet potato

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 cup Cornstarch
  • 1/4 cup Flour
  • 2 tsp Salt

• Oils & Vinegars

  • 1 Oil
  • 1 Spiced vinegar

• Liquids

  • 1 cup Water

• Other

  • 1 teaspoon annatto/achuete powder (can be more or less

Found on foxyfolksy.com

Ingredients

• ¼ cup flour
• 1 cup cornstarch
• 1 cup water
• ¼ teaspoon ground black pepper
• 2 teaspoon salt
• 1 teaspoon annatto/achuete powder (can be more or less)
• 1 cup small shrimps + some for toppings
• 2 cups grated sweet potato
• oil for frying
• Spiced vinegar for dipping

Directions

• In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
• Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
• Heat oil in a skillet or frying pan over medium high heat.
• Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
• Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
• Serve while still hot with spiced vinegar.