Crispy Kangkong

Description
Deep-fried kangkong leaves coated with egg, water, cornstarch, flour, salt and pepper mixture are cooked to a smooth, golden-brown crisp and great for other main dishes, side dishes, or appetizers. Aioli or ranch dressing sometimes works for this for dipping, too.

Ingredients

 * 1 bundle of kangkong
 * 1 egg, beaten
 * 1 cup cold water
 * ½ teaspoon salt, rock, kosher, or iodized only
 * ¼ teaspoon pepper, black only
 * 1 cup cornstarch
 * 1 ¾ tablespoon flour
 * cooking oil, corn, canola, vegetable, or olive only

Directions

 * 1) Remove the kangkong leaves. Wash with water and dry.
 * 2) Mix the egg, water, cornstarch, flour, salt, and pepper in a bowl.
 * 3) Add the kangkong leaves and mix until all the leaves are coated with the batter.
 * 4) Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.
 * 5) Strain the cooked pieces for excess oil. Serve hot and plain over any vegetable, or with other side dishes, main dishes, or appetizers.

Suggestions

 * 1) An alternative to kangkong is spinach, which is gaining popularity in most of the Filipino specialty restaurants as an appetizer.
 * 2) Dip into mayonnaise or a flavor of choice, if desired.