Palauan Ulkoy are delicious, deep fried fritters, made with squash, shrimp, and special zesty seasonings. They are a national favorite in Palau, and a real treat for tourists, too.
Palauan Ulkoy Recipe-
- 1/2 lb. medium to large sized shrimp (prawns) peeled, deveined, and chopped into 1/4″ cubes
- 1 tsp. Creole seasoning (plus more for dusting fritters)
- 2 tbsp. salted butter
- 1/2 cup chopped white or yellow onions
- 3 large eggs, whisked until frothy
- 1-1/2 cups whole milk
- 1 tbsp. baking powder
- 1-1/2 teaspoons salt (plus a little more, to taste, see directions below)
- 1/2 tsp. ground cayenne pepper
- 4 cups all-purpose flour
- 2 tbsp. chopped fresh parsley leaves
- 1 lb. summer squash, peeled and grated
- pure peanut oil, for deep-frying
- Lightly season the shrimp with the Creole seasoning and set aside for now.
- Melt the butter in a medium sized skillet over medium-high heat. Add in the onions and sauté, stirring, for 2 to 3 minutes, until soft, translucent, and fragrant.
- Add in the shrimp pieces and just a dash of salt (or to taste, but over-salting will ruin the finished product); continue cooking, stirring, for another 2 to 3 minutes, until the shrimp turns pink. Set aside for now, allowing to cool.
- In a deep fryer or a large cooking pot, heat the oil to 360 degrees Fahrenheit.
- While the oil is heating up, make the batter. Whisk the milk, baking powder, salt, and cayenne together with the eggs.
- Now add and stir in the flour, just 1/4 cup at a time, beating and incorporating until all the flour is in the mixture and you have a nice, smooth batter.
- Add and stir in the chopped parsley.
- Next, add and stir in the shrimp mixture, then the grated summer squash. Fold the batter together gently until fully mixed.
- Use a large ladle to scoop up portions of the batter, and carefully lower them into the hot oil.
- The cooking fritters will pop to the surface. When they do, use a slotted cooking spoon to roll them in the oil so that they will brown them evenly. Keep cooking until they are a nice, golden brown all over – about 3 minutes should do it.
- Remove the cooked fritters from the oil with a slotted spoon, and place on a paper-towel-lined tray to drain.
- Serve your Palauan Ulkoy while still nice and hot, with some Creole seasoning on the table for people to dust on to their own tastes.
Note: This recipe is just one of many, taken from our Smallest Countries Worldwide Cuisines pages.
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