Quick, stress-free, and delicious!
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water, ice-cold
1 bunch kangkong (water spinach) leaves
Make the batter by combining all-purpose flour, cornstarch, baking powder, salt and pepper for seasoning, and ice-cold water then chill after the ingredients is mixed.
Separate leaves from kangkong (discard stalks). Pat dry leaves and dredge in cornstarch and set aside.
Heat cooking oil for deep-frying over medium-low heat.
Dip each leaf in prepared batter and fry until golden, about 1 to 2 minutes.
Drain on paper towels and sprinkle with salt and pepper. Serve with garbanzo dip or garlic mayonnaise.
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