Once upon a time in the sun-soaked islands of Palau, people gathered around crackling pans to enjoy ulkoy—crisp, golden fritters packed with fresh shrimp and soft ribbons of squash. Simple, salty, and satisfying, these little fritters quickly became a national favorite, capturing the essence of Palauan cooking: fresh seafood, island-grown produce, and the joy of sharing something good.

Palau’s cuisine has always been a blend of its indigenous roots and the footsteps of the many nations that touched its shores. For centuries, Palauans relied on taro, cassava, reef fish, and tropical fruit, but outside influences—from Spain to Germany, Japan, and later the United States—wove new flavors into everyday meals. The result is a food culture that feels both deeply local and surprisingly global.

Just across the Philippine Sea, Filipinos were frying up something strikingly similar: okoy or ukoy. These crispy fritters—made with tiny shrimp, bean sprouts, and vegetables bound in a light batter—became a beloved Filipino snack, often dipped in sharp, spicy vinegar that cut through the richness perfectly.

The resemblance between Palau’s ulkoy and the Philippines’ okoy isn’t accidental. For generations, Filipinos have migrated to Palau for work, bringing their traditions, community spirit, and, of course, their food. Their dishes blended seamlessly into Palauan kitchens, creating shared favorites like these shrimp fritters. Today, Filipino cuisine is an everyday part of Palau’s food scene—lumpia, pancit, and countless other dishes have become local staples.

In both countries, ulkoy and okoy are more than just fritters—they’re edible proof of how cultures mingle, travel, and grow together. A crispy bite that connects two island nations, reminding us that good food has always had a way of crossing oceans long before airplanes ever existed.