Deep-fried kangkong leaves coated with egg, water, cornstarch, flour, salt, and pepper mixture are cooked to a smooth, golden-brown crisp and great for other main dishes, side dishes, or appetizers. Aioli or ranch dressing sometimes works for this for dipping, too.
- 1 bundle of kangkong
- 1 egg, beaten
- 1 cup cold water
- ½ teaspoon salt, rock, kosher, or iodized only
- ¼ teaspoon pepper, black only
- 1 cup cornstarch
- 1 ¾ tablespoon flour
- cooking oil, corn, canola, vegetable, or olive only
- Remove the kangkong leaves. Wash with water and dry.
- Mix the egg, water, cornstarch, flour, salt, and pepper in a bowl.
- Add the kangkong leaves and mix until all the leaves are coated with the batter.
- Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
- Strain the cooked pieces for excess oil. Serve hot and plain over any vegetable, or with other side dishes, main dishes, or appetizers.