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Crispy Kangkong or Crispy Spinach

Apr 07

Crispy Spinach or Crispy kangkong is basically an appetizer during parties. Don’t expect to get Vitamin A because they are all lost after the extreme heat. The most you can get are fibers and that urge to munch on something crunchy other than potato chips. So try this out.


2 bundles of Kangkong ( or spinach) or roughly 1/4 kilo
2 beaten eggs
2 cups cold water
1 teaspoon ground black pepper
½ teaspoon refined salt
3 cups cornstarch
1 cup all-purpose flour
cooking oil

For Garlic-Mayonnaise Dip
Mix all of these below:

1 cup low fat mayonnaise
1 tbsp. Worcestershire sauce
1 cup cottage cheese
1/2 teaspoon minced garlic
dash of pepper


1. Wash Kangkong leaves. Remove the leaves. Set aside stems for Adobo-kangkong.

2. Let the leaves dry.

3. Combine egg, cornstarch, flour, salt and pepper with cold water. Mix well.

4. Mix with kangkong leaves and stir until all the leaves are coated with the batter.

5. Heat cooking oil in a frying pan. Dip the leaves in oil and fry until crispy. Drain the oil of the fried leaves on paper towel .

6. Serve with Garlic- Mayonnaise Dip

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Noemi Lardizabal-Dado (390 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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