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Prepare the Cornstarch Slurry

  • All Purpose Flour 40.0 g
  • Cornstarch 40.0 g
  • Potato Starch 40.0 g
  • Baking Powder 3.0 g
  • Water, iced cold 300.0 ml

Cook the Vegetable Fritters (Vegetable Okoy)

Looking for a delicious and healthy snack? Try this golden, crispy delight made with shredded vegetables like pumpkin and sweet potato.



  1. Prepare the Cornstarch Slurry

    10 minutes
    • Mix all the dry ingredients in a bowl.
    • Gradually add the iced water.
  2. Cook the Vegetable Fritters (Vegetable Okoy)

    30 minutes
    • Add the ingredients and iced cornstarch slurry to a large bowl.
    • Mix well until you create a nice, thin cold batter mixture. Ensure all ingredients are well combined.
    • Heat oil in a pan over medium to high heat. Make sure the oil is hot enough for frying.
    • Using a wide serving spoon, scoop some of the batter and pour it directly into the oil. Be careful to avoid any splashes.
    • Once the batter has formed on one side in the pan, flip it to the other side using a spatula.
    • Continue this process, flipping the batter several times until it becomes crisp. Adjust the heat as necessary to prevent burning.
    • Once the batter is crisp, remove it from the pan using a slotted spoon or tongs.
    • Place the fried batter in a strainer basket vertically to let the excess oil drip off. This will help keep the batter crisp.
    • Set the fried batter aside to cool. This will make it easier to handle and serve.
    • Serve the dish with a dip on the side.