Foo Yong fritters are the kind of dish that feels familiar even if you’ve never had them before. They’re crispy on the outside, soft in the middle, and full of vegetables and protein. It’s the kind of recipe you can throw together on a weeknight, yet it tastes like something you’d order at your favorite takeout spot.
You can serve them as a snack, a light meal, or a side. With a simple sauce and a hot pan, you’ll have something satisfying in minutes.
What Makes This Special
Foo Yong, sometimes called egg foo young, blends the comfort of a vegetable omelet with the crunch of a fritter. It’s flexible: you can use shrimp, chicken, tofu, or just vegetables.
It cooks fast and tastes great hot or at room temperature. The savory sauce brings it all together, adding a glossy, slightly sweet finish that makes each bite pop.
Ingredients
- Eggs: 5 large
- Protein (choose one or mix): 1 cup chopped cooked shrimp, shredded chicken, diced ham, or firm tofu
- Vegetables: 1 cup bean sprouts, 1/2 cup thinly sliced scallions, 1/2 cup shredded cabbage or carrots, 1/4 cup thinly sliced mushrooms, 1/4 cup bell pepper strips
- Aromatics: 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated
- Seasoning: 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper (or black pepper)
- Binder: 2 tablespoons cornstarch
- Oil for frying: Neutral oil like canola, peanut, or avocado
- Optional extras: A pinch of sugar, chopped cilantro, or a dash of fish sauce for depth
Sauce (Optional but Recommended)
- 1 cup low-sodium chicken or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or mushroom oyster sauce for vegetarian)
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1/2 teaspoon sesame oil
How to Make It
- Prep your ingredients. Finely chop proteins and slice vegetables thin so they cook quickly. Pat shrimp or tofu dry to avoid splattering.
- Make the egg base. In a large bowl, whisk eggs with soy sauce, sesame oil, white pepper, and cornstarch until smooth.
The cornstarch helps the fritters hold together and crisp up.
- Fold everything in. Add bean sprouts, scallions, cabbage or carrots, mushrooms, bell peppers, garlic, ginger, and your protein. Stir until evenly coated in the egg mixture.
- Heat the pan. Set a large nonstick skillet over medium-high heat. Add enough oil to thinly coat the bottom.
You want it hot but not smoking.
- Portion and fry. Spoon about 1/3 cup of the mixture per fritter into the pan. Flatten slightly with the back of the spoon to form small pancakes. Don’t crowd the pan.
- Cook until golden. Fry 2–3 minutes per side, until the edges are crisp and the center is set.
Adjust heat as needed to prevent burning.
- Drain and repeat. Transfer cooked fritters to a rack or paper towel-lined plate. Add more oil to the pan as needed and continue with remaining batter.
- Make the sauce. In a small saucepan, bring stock, soy sauce, oyster sauce, and sugar to a simmer. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and thick.
Finish with sesame oil.
- Serve. Plate the fritters, drizzle with sauce, and top with extra scallions or cilantro if you like.
Keeping It Fresh
- Fridge: Store cooled fritters in an airtight container for up to 3 days. Keep the sauce separate so the fritters don’t get soggy.
- Reheating: Rewarm in a skillet with a touch of oil over medium heat until crisp again, about 2–3 minutes per side. An air fryer at 350°F (175°C) for 5–6 minutes works well too.
- Freezer: Freeze on a sheet pan first, then move to a freezer bag.
They keep for up to 2 months. Reheat from frozen in the oven or air fryer for best texture.
- Make-ahead: Mix the chopped vegetables and protein ahead of time. Whisk in eggs and cornstarch right before cooking for a fresher texture.
Why This is Good for You
- Protein-rich: Eggs and your chosen protein help keep you full and satisfied.
- Vegetable-forward: Bean sprouts, cabbage, mushrooms, and peppers add fiber, vitamins, and crunch.
- Customizable: You control the sodium, oil, and add-ins.
It’s easy to keep things balanced without sacrificing flavor.
- Gluten-friendly: Use tamari and a gluten-free oyster-style sauce to make it gluten-free while keeping the taste you want.
Common Mistakes to Avoid
- Overloading the pan: Crowding lowers the heat and leads to pale, soggy fritters. Work in batches for better browning.
- Large, thick fritters: If they’re too thick, the centers won’t set before the outside burns. Keep them about 1/2 inch thick.
- Skipping the cornstarch: It helps bind the mixture and create a crisp edge.
Don’t leave it out unless you’re substituting with potato or rice starch.
- Wet ingredients: Excess moisture from tofu or vegetables leads to spattering and soft fritters. Pat ingredients dry and slice thin.
- Undersalting the base: The sauce adds flavor, but the eggs need seasoning too. Taste a small test fritter and adjust salt or soy.
Variations You Can Try
- Classic shrimp: Chopped shrimp with bean sprouts and scallions for a clean, springy bite.
- Chicken and cabbage: Shredded cooked chicken, cabbage, and carrots for a hearty, familiar version.
- Mushroom and tofu: A vegetarian twist with shiitakes or creminis and firm tofu for extra protein.
- Spicy kick: Add chili crisp or sliced fresh chilies to the batter, and a splash of rice vinegar to the sauce.
- Herb-forward: Mix in cilantro, chives, or Thai basil for a fresh finish.
- Low-oil bake: Spoon the mixture into a lightly oiled muffin tin and bake at 375°F (190°C) for 12–15 minutes until set and golden at the edges.
FAQ
Can I make Foo Yong fritters without meat?
Yes.
Use tofu or skip protein entirely and load up on vegetables. Mushroom, cabbage, scallions, and bean sprouts make a flavorful mix.
What oil works best for frying?
Use a neutral, high-heat oil like canola, peanut, or avocado. Olive oil can burn or taste out of place at higher temperatures.
How do I keep them from falling apart?
Make sure the batter includes cornstarch and that ingredients are chopped small.
Cook over medium-high heat so the outside sets before the inside overcooks.
Is the sauce necessary?
It’s optional, but it adds a glossy, savory finish. If you prefer something lighter, serve with soy sauce, chili oil, or a squeeze of lime.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first. Excess water keeps the fritters from crisping.
What can I serve with these?
Steamed rice, a quick cucumber salad, sautéed greens, or a bowl of broth all pair well.
They also make a great snack on their own.
In Conclusion
Foo Yong fritters are simple, flexible, and satisfying. With a short ingredient list and quick cook time, they fit busy evenings without feeling like a compromise. Keep the edges crisp, the center tender, and the sauce close by.
Once you make them your way, they’ll become a reliable favorite in your kitchen.