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Crispy Kangkong Recipe

By 4:14 PM

Crispy kangkong is such a great way to get the kids to eat green leafy vegetables because it's a lot like chips! Crispy and tasty! Great for pulutan, too! With so many vegetable cracklings available in the supermarket, this crispy kangkong recipe pinoy version remains my favorite of all because of it's simplicity. No fuss but plays on the taste buds!

This Crispy Kangkong Recipe is so easy to re-create at home, you just need to make sure that your kangkong chips will stay crispy long after it has been fried and I just have the tip for that! Use cold water or pop the batter into the fridge for a few minutes before using it.

To be honest? I doubt if you will really need this tip because I know that your crispy kangkong will be all gone before you can finish singing the alphabet song. That's how  good these are!

  • A bunch of Water Spinach (Kangkong)
  • Cooking Oil
  • 1/2 cup corn starch
  • 1/2 cup flour
  • 1 Egg (beaten)
  • 1 cup cold water
  • A dash of salt

  • Remove leaves from stalk, wash, pat them dry with paper towels and set aside
  • In a separate container, mix beaten egg, corn starch, flour, cold water, salt and whisk well
  • Pre-heat your cooking oil.
  • One by one, dip  your kangkong leaves into the batter then drop it into the hot oil
  • Once light brown, remove leaves from oil and place on paper towels
  • Serve immediately with mayonnaise or any favorite dip

There you go! Easy peasy, Crispy Kangkong Recipe Pinoy style. I am pretty sure that your kids will love it!

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