Chef Francis Tariga stops by “GMA3” to share his traditional okie recipe.
Chef Francis Tariga has opened a new restaurant in New York City that he calls a love letter to the Philippines.
The restaurant, Tadana, serves traditional Filipino cuisine and recipes passed down from Tarzia’s grandmother.
Chef Tariga recently stopped by “GMA3” to show off one of her traditional recipes.
Okoye by Chef Francis Tariga
material:
1 1/2 cups bean sprouts
1/2 cup carrots, shredded
1/2 cup sweet potato
1/2 cup sweet corn kernels
1 inch coriander (with stems)
1/2 cup red onion (sliced)
1/2 cup dried anchovies
1 1/2 teaspoons salt
½ teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 cup potato starch
1/4 cup water
canola oil for pots
direction:
Add oil to a pot and preheat to 350 degrees.
In a bowl, combine all ingredients except water and cornstarch.
Mix well, then add the water and mix again, making sure the cornstarch is slightly damp so it sticks together when mixed.
Once completely mixed and moistened, add the potato starch, making sure to coat all the shredded vegetables thoroughly.
Cut the vegetables into round balls and place in the deep fryer and fry until golden brown. You may need to use a spoon to flip the fritters after a minute to ensure they cook evenly.
