How to cook Filipino Kangkong Fritters

Filipino Kangkong Fritters


  • 1 bunch or tali of Kangkong
  • 3 cups of Iced cold water (must add Ice cubes)
  • 2 cups Cooking Oil for Deep frying

For Batter Recipe

  • 1 cup Cornstarch
  • 1 cup All Purpose Flour
  • 2 cups water
  • 1/2 tsp pepper
  • 1 Egg

For Dipping Sauce

  • 1/4 cup Soy Sauce
  • 3 tbsp Calamansi or Lemon Juice
  • pinch of Sugar
  • 1 tsp. Sesame Oil
  • 2 pcs Siling Labuyo or 1 Chili (optional)

Cooking Procedures:

  • Wash and clean the Kangkong
  • Remove the leaves of kangkong then cut stems to 2 inches long. Set aside.
  • Soak the leaves and stalk in the Iced wateer for 15 minutes
  • Mix all the dipping sauce ingredients and set aside
  • In a deep bowl mix all the batter ingredients, mix well until the batter is smooth
  • Drain and pat dry the Kangkong leaves and stalks using paper towels.
  • In a frying pan pour the cooking oil and heat it.
  • Dip the leaves and stalks into the batter then fry it. You can fry it by four to five pieces at a time depends on the size of your frying pan.
  • Cook until the leaves become crispy or for about 40 seconds to 1 minute on each side.
  • Once cooked remove from the oil and drain on paper towels.
  • Serve with the dipping sauce
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