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Ingredients
- Serves 2 people
300 g kang kong (water spinach) leaves
1 egg
300 g plain flour
150 g corn flour
1 tsp baking powder
1 tbsp salt
1 tsp white sugar
440 ml water
vegetable oil (for deep frying)
Crispy Kang Kong (Filipino Style)
Looking for a new way to enjoy your greens? We’ve got you covered with this Filipino style Crispy Kangkong. While the humble kangkong is usually served as a side dish, you can now enjoy them as a snack or appetizer. Generously coat your kangkong leaves in a seasoned egg and flour batter before deep frying them into a perfect crisp. Serve with a dip of your choice and you’ve got yourself a dangerously addictive snack.
- Easy
- 10 min
- 10 min
- 15 min
- 2 steps
- 9 Ingredients
- Easy
- 2 steps
- 9 Ingredients
- 10 min
- 10 min
- 15 min
Instructions
-
Make batter and coat kangkong leaves
- In a bowl, mix plain flour, corn flour, 1 egg, 1 tsp baking powder, 1 Tbsp salt, 1 tsp white sugar and 440 ml water until smooth and no lumps.
- Coat kangkong leaves in batter
-
Deep-fry kangkong leaves
- In a pot, heat up enough vegetable oil for deep-frying. Once oil is hot, deep-fry kangkong leaves for 2 to 3 minutes until golden brown and crispy.
- Place onto a paper towel-lined plate once cooked
| To test that the oil is hot enough for deep-frying, you can drop a 1 tsp of batter into the oil - it should sizzle and cook quickly.
Plate and Serve!
Transfer deep fried kangkong leaves into serving plate or dish and serve hot. Serve with any sauce of your choice such as sambal belacan or garlic aioli.
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