Kangkong is abundant in our place. I was complaining to Dad
about the kangkong growing in our backyard. It has taken a lot
of space and needed to be trimmed. Dad says he’d make some
pickled kangkong with the trimmings. And I made crispy kangkong
with the leaves.
|kangkong is rich in iron and fiber|
cooking oil for frying
batter: 2 Tbsp cornstarch
1 Tbsp water
1/2 teaspoon salt
2 egg whites
dip: 1 cup yogurt
1 tsp crushed garlic
clean the kangkong and remove the stalks (you can reserve
this to make adobong kangkong). pat dry the leaves using a
napkin. set aside.
mix well the ingredients for the dip.refrigerate.
in a bowl, mix the batter ingredients. heat the oil
until very hot. Dip each kangkong leaves in the batter
and deep fry until the leaves turns dark green. drain
in paper towel.
Serve with yogurt dip.
Sharing this crunchy appetizer
to all Weekend Herb Blogging
enthusiasts hosted by Graziana
of Erbe in Cucina.