Okoy is a versatile dish that can be served as an appetizer, snack or main (just add shrimps). The crunchy texture makes it so appetizing even with picky eaters
Heat a large frying pan and pour oil until it reaches 1 / 2 inch deep.
In a large bowl, combine sweet potato slices (***or other vegetables), spices, flour and egg whites. Add water. Mix until well combined.
When oil is hot, place about 1 / 4 cup of the mixture. Fry and flip halfway until golden and crunchy. Place on a wire rack to drain excess oil and keep it crunchy while frying the rest.
Serve with the vinegar dipping sauce.
Notes
*** Substitute some of the sweet potatoes with julienned squash and bean sprouts.*** Make sure oil is hot enough before placing your batter to prevent fritters from being soggy and oily.*** Oil temperature should be 350F. I just test it by placing a bamboo chopstick in the middle of the oil and if it forms bubbles around the stick, it’s ready.