Crispy Kangkong

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.