Ingredients:
8 pcs GG fillet, flaked (or any leftover tinapa)
150 g green papaya, grated (large)
150 g kalabasa (squash), thinly sliced
1 medium white onion, sliced
5 tbsp all-purpose flour
2 tbsp cornstarch
Salt and pepper, to taste
Water, as needed
Cooking oil, for frying
How to Cook:
1.In a bowl, combine papaya, kalabasa, onion, and flaked tinapa.
2.Add flour, cornstarch, salt, and pepper. Mix well.
3.Gradually add water until you get a thick batter that can hold the vegetables together.
4.Heat oil in a pan over medium heat.
5.Spoon the mixture into the hot oil, slightly flattening to form okoy.
6.Fry until golden brown and crispy on both sides.
7.Drain on paper towels or rack and serve hot.
Serving Suggestion
Best enjoyed with sukang sawsawan or chili vinegar for extra kick.
By: Chef Myles
