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, Thousand Island dressing, or ranch dressing sometimes works for this for dipping, too.


Crispy Kangkong

Ingredients Edit

  • 1 bundle of kangkong
  • 1 egg, beaten
  • 1 cup cold water
  • ½ teaspoon salt, rock, kosher, or iodized only
  • ¼ teaspoon pepper, black or white only
  • 1 cup cornstarch
  • 1 ¾ tablespoon flour
  • cooking oil, corn, canola, vegetable, or olive only

Directions Edit

  1. Remove the kangkong leaves. Wash with water and dry.
  2. Mix the egg, water, cornstarch, flour, salt, and pepper in a large bowl.
  3. Add the kangkong leaves and mix until all the leaves are coated with the batter.
  4. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
  5. Strain the cooked pieces for excess oil. Serve hot and plain over any vegetable, or with other side dishes, main dishes, or appetizers.

Suggestions Edit

  1. An alternative to kangkong is spinach, which is gaining popularity in most of the Filipino specialty restaurants as an appetizer.
  2. Just dip into mayonnaise or a flavor of choice, if desired.

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