AuthorBiteSized
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Yields4 Servings
Prep Time30 minsTotal Time30 minsDifficultyBeginner








Prepare Cassava
1

Peel and grate cassava using the large or medium setting of a grater.

Remove liquid
2

Place grated cassava into a cheesecloth or clean kitchen cloth and squeeze out as much liquid as possible.

Mix
3

In a large bowl, combine the grated cassava, dulong, leeks, wansuy, and egg. Season well with salt and pepper. Mix until everything is well combined.

Prepare for frying
4

In a large pan/wok over medium heat, heat the oil and scoop the okoy mixture carefully into the oil.

Fry
5

Fry the okoy for a few minutes each side, until golden. Drain excess oil on paper towels.

Ingredients









Directions

Prepare Cassava
1

Peel and grate cassava using the large or medium setting of a grater.

Remove liquid
2

Place grated cassava into a cheesecloth or clean kitchen cloth and squeeze out as much liquid as possible.

Mix
3

In a large bowl, combine the grated cassava, dulong, leeks, wansuy, and egg. Season well with salt and pepper. Mix until everything is well combined.

Prepare for frying
4

In a large pan/wok over medium heat, heat the oil and scoop the okoy mixture carefully into the oil.

Fry
5

Fry the okoy for a few minutes each side, until golden. Drain excess oil on paper towels.

Kamoteng Kahoy and Dulong Okoy

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