Crispy Platter

Kangkong, potatoes and carrots for snack time anyone? Kangkong is also known as water spinach. Carrots and potatoes are both root crop vegetables. When three are combined it can make into a delicious snack.


Kangkong leaves

Potatoes, cut in wedge

Carrots, cut into thin strips

1/2 cup all purpose flour

1/2 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup water

1 cup cooking oil for frying


  1. In a large bow, combine flour, cornstarch, salt, pepper and water.
  2. Pat dry the kangkong leaves and dredge in cornstarch to help batter stick into the leaves. Do the same for the carrots and potatoes.
  3. Heat up oil using medium low heat.
  4. Dip each kangkong leaves, potatoes, and carrots into the batter. Cook in batches; kangkong leaves, then poatao then carrots.
  5. Drop in oil one by one without over crowding your pan.
  6. Cook until golden brown and set it on paper towel to remove excess oil.
  7. Sprinkle with a little salt and pepper.
  8. Arrange vegetables on a plate. Serve while hot and crispy.

Try this simple recipe and let me know what you think.


Much love,


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