Ingredients (serves 4)

100 g squash, julienned
100 g zucchini, julienned
100 g red pepper, julienned
100 g sweet potato, julienned
¼ cup all purpose flour
¾ cup cornstarch
1 tsp baking powder
1 egg
½ cup ice water
1 avocado
1 tbsp lime juice
½ cup cream
green hot sauce
Salt, pepper and cayenne
Oil for deep frying

Directions

  1. In a bowl, combine flour, cornstarch, egg. Add water a little bit at a time until the batter becomes a thin pancake batter. Add in julienned vegetables.
  2. Drop the batter by the large tablespoon into hot oil and deep fry. Cook until golden.
  3. To make the first sauce, blend together cream and avocado. Season with salt, pepper and green hot sauce.
  4. Serve okoy with the sauce on the side.