Make this crispy alugbati recipe for an easy homemade merienda! This leafy green can be cooked the same way as any other spinach.Â
Crispy Alugbati Recipe
Make this crispy alugbati recipe for an easy homemade merienda!
Ingredients
Crispy Alugbati Ingredients
- 1/4 Cup cornstarch
- 1/4 Cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon Salt plus extra, for seasoning
- 1/4 Cup water cold
- 1/4 Cup vodka
- 1 200-gram bunch alugbati (Indian spinach) leaves picked, washed, and spun dry
- vegetable oil for deep-frying
- mayonnaise as dipping sauce
Instructions
- Whisk together all the dry ingredients in a bowl.
- Add water and vodka and whisk until smooth. If batter is too thick, add up to 1 tablespoon additional water.
- Preheat oil in a deep, heavy-bottomed pan.
- Dip alugbati leaves one at a time, letting excess batter drip off. Carefully lower into hot oil and cook for about 30 seconds to 1 minute or just until batter is golden and crisp. Cook in batches, remembering not to overcrowd the pan.
- Drain on a wire rack or paper towels. Season with extra salt, if desired.
- Transfer to a serving dish and serve with mayonnaise on the side.
Tried this recipe?Let us know how it was!
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