Crispy kangkong leaves in a doughnut shape
Crispy kangkong leaves, lightly coated in a maize starch batter and then deep-fried until golden and crunchy, perfect as an appetizer.
Kangkong, also known as water spinach, is prepared here as chips: the leaves are dipped in a light batter and then fried. The stems can be used in another dish.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Resting30 min
- Total55 min
- DifficultyEasy
- CostBudget
- Cooking methodfrying
- Estimated cost$1.52 $0.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
Ingredients
people
- $0.35
- $0.82
- $0.08
- $0.02
- $0.05
- $0.20
Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.
Directions
- Separate the kangkong leaves, wash them, and dry them. Save the stems for another use. ≈ 2 min
- In a bowl, whisk the egg, add the water, starch, flour, salt, and pepper, then mix well. ≈ 4 min
- Heat the oil for deep frying.
- Dip each leaf individually in the batter, then spread it out before placing it in the oil. Fry until crispy. Drain.
The bill
Crispy kangkong leaves in a doughnut shape
- 1 egg$0.35
- 190 g of maize starch$0.82
- 60 g of flour$0.08
- ½ cup of salt$0.02
- 1/4 teaspoon of pepper$0.05
- 120 ml of frying oil paint$0.20
Total$1.52
that's $0.38 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.