Dried dulong okoy recipe.
I never pass up the chance to prepare something for my family, no matter how busy or sleepy I get. Today is one of those days. Our dried Dulong has been resting in the fridge for a few weeks now. I meant to cook it as soon as I bought it. However, recent happenings prevented me to do so.
Dulong is smaller than dilis. Dulong comes in three varieties; fresh, dried, and bottled. The fresh ones are saltier. My favorite is the bottled version from Connie’s Kitchen because of the gourmet appeal. I’m not sure if they’re still selling bottled dulong, though. Since I made okoy, I prefer the dried version over the bottled ones. I can also use fresh ones if available.
Dulong Okoy Recipe
My dulong okoy recipe is simple. This is my first attempt. Having said that, I want to try an easy version. If you love shrimp okoy, you’ll love this version too! Seven ingredients make my recipe crunchy! I use dried dulong, eggplants, onion, garlic, flour, baking powder, and water. I like my food intake a little less salty. But, you can add some salt if you find the mixture bland.
My recipe is super easy! I grate the eggplants, onion, and garlic cloves. I put together the dry ingredients, then add the water last. The mixture goes into the fridge to chill, then voila! You’ve got dried dulong okoy recipe batter ready for frying. It’s up to you if you want to deep-fry or shallow-fry. I shallow-fried mine to save on oil.
While waiting to fry my dried dulong okoy batter, I peeled my kalabasa (squash). I’m sharing the recipe for my kalabasa soup in a separate article. Frying all the patties will take about an hour. That’s if you’re cooking on low heat (like me). Cooking is quicker when you fry on high heat. But you have to watch it closely, so it won’t burn. Mine has some toasty sides because our gas range is outside the house.
So Why Is My Recipe Mouthwatering?Jump to Recipe
- For starters, it’s an easy recipe
- The light ingredients like eggplants, onion, and garlic make this fried goodness lighter
- Dried fish has calcium content, which is good for the bones and teeth!
- It goes well with kalabasa soup
- It’s the perfect weekend lunch meal for the family
- Preparing it is affordable
This okoy has an umami taste. So, we used vinegar dip for contrast. I love the combination of delicious dulong fritters, thick and warm soup, plus tangy vinegar dip. I hope you’ll enjoy this recipe as much as I do.
Dried Dulong Okoy Recipe
- shallow or deep fryer
- Mixing Bowls
- Mixing Spoons
- Frying ladle or spatula
- 250 – 300 Grams Dried Dulong
- 2 Medium Eggplants
- 1/4 Big White Onion
- 3 Cloves Garlic
- 1 3/4 Cups All-purpose flour
- 1 Tsp. Baking powder
- 1 Tbsp. Washed sugar
- Salt (optional)
- Cooking oil
- 1 Cup Water
- Peel off the skin of 2 eggplants. Do the same with the garlic and onion.
- Grate the three ingredients separately.
- Place the three ingedients in a mixing bowl and add the dried dulong.
- Add all-purpose flour and baking powder.
- Mix all the dry ingredients together, then add water.
- Chill in the fridge for thirty minutes.
- Put out the dulong okoy batter.
- Turn on the stove to medium heat and place the frying pan. Allow the pan to get hot.
- Put enough cooking oil to the pan.
- Let the oil get hot. Once hot, put the measured okoy batter one by one using a small ladle.
- Put three to four okoy batter into the pan.
- Wait until the fritters are golden brown, then turn. Do the same method until you've fried all the batter.
- You can add more water if you like a thinner batter.
- A small ladle yields smaller fritters like the ones in the pictures.
- Salt is optional because the dried fish already a bit salty.
- Use a mesh food cover to keep the okoy from getting soggy.