Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya.

[1] Okoy has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari.

[4] The most basic traditional okoy recipe uses a small amount of galapong (ground soaked glutinous rice) as the batter, spiced to taste with onion, garlic, salt, and scallions.

[5] Okoy batter can also be mixed with kamote (sweet potato) or kamoteng kahoy (cassava), instead of, or in addition to calabaza.

Other ingredients are also traditionally added, including mung bean sprouts (togue) and/or julienned carrots, onions, and green papaya.

The shrimp can be replaced with small fish like dilis (anchovies) or dulong (noodlefish), as well as calamari or even shredded chicken.

[7] The dish can be modified easily to use other non-traditional ingredients,[6] including potatoes, bell peppers, peppercorns, tokwa (tofu), grated coconut, and apulid (water chestnuts).