This Crispy Fried Kangkong Recipe, also known as Kangkong Chips, is a beautiful crispy recipe for water spinach leaves. This simple, inexpensive, and incredibly tasty Filipino appetizer or snack is ideal for any gathering or celebration.
This recipe is straightforward, yet simple but nutritious. It only requires a small amount of time and effort to produce this recipe. This dish is a healthier alternative to chicharon (pork rinds), so if you enjoy them, you might want to give it a try with this vegetable crispy alternative.
How is this crispy fried kangkong made?
It’s very simple. You’ll only need to make the perfect batter, then dip in the leaf and fry until it turns crisp. Deep-fried until crispy, serve and enjoy it as a snack or appetizer with your favorite dip sauce of your choice.
Try this delicious authentic Filipino recipe. I am pretty sure you will love this crispy dish with sawsawan (dipping sauce). It is best to serve it crisp. You can serve this as an appetizer or pulutan with a refreshing cold beverage.
What do you think of this recipe? Share your kangkong (water spinach leaves) recipe with us. Just leave it down in the comment section. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. You can also try our other kangkong recipe. Thank you for visiting us.
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This Crispy Fried Kangkong, also known as Kangkong Crisp, is a beautiful crispy recipe for water spinach leaves. This simple, inexpensive, and incredibly tasty Filipino appetizer or snack is ideal for any gathering or celebration.
This recipe is straightforward, yet simple but nutritious. It only requires a small amount of time and effort to produce this recipe. This dish is a healthier alternative to chicharon (pork rinds), so if you enjoy them, you might want to give it a try with this vegetable crispy alternative.
How is this crispy fried kangkong made? It’s very simple. You’ll only need to make the perfect batter, then dip in the leaf and fry until it turns crisp. Deep-fried until crispy, serve and enjoy it as a snack or appetizer with your favorite dip sauce of your choice.
Try this delicious authentic Filipino recipe. It is delicious, and I am pretty sure you will love this crispy dish with sawsawan (dipping sauce). It is best to serve it crisp. You can serve this as an appetizer or pulutan with a refreshing cold beverage.
What do you think of this recipe? Share your kangkong (water spinach leaves) recipe with us. Just leave it down in the comment section. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
Separate the leaves of the kangkong from the stem.
Wash and clean the kangkong leaves thoroughly under running water to remove dirt. Then wipe it to dry.
Dredge the kangkong leaves individually in cornstarch and set them aside.
Make the batter. Combine flour, cornstarch, baking powder, egg, salt and pepper. Pour in ice cold water and mix well. Set aside.
Heat up enough cooking oil in a frying pan over medium-low heat.
When the oil is hot enough, dip the kangkong leaves in the prepared batter one after the other. Then fry until golden and crisp, about 1 to 2 minutes.
Remove from the pan, let the oil drain, then transfer to a serving plate lined with paper towels.
Serve it crisp with your favorite dipping sauce.
Happy cooking, share and enjoy the food.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.