 | |
| Alternative names | Kangkong chips |
|---|---|
| Course | appetizer |
| Place of origin | Philippines |
| Main ingredients | Water spinach leaves, egg, flour |
| Variations | Crispy kamote leaves |
Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise.[1][2] A vegetarian or vegan version of the dish can also be made by removing the egg component.[3]
A variant of the dish is crispy kamote leaves made with the young edible leaves (talbos ng kamote) of the related sweet potato.[4]
See also[edit]
References[edit]
- ^ "Crispy Kang Kong (Filipino Style)". Asian Food Network. Retrieved February 1, 2022.
- ^ Zaragoza, Sam (October 11, 2018). "Crispy Kangkong With Mayo Sinigang Dip". BiteSized.ph. Retrieved February 1, 2022.
- ^ "Crispy Kangkong". Vegan Mama PH. May 25, 2020. Retrieved February 1, 2022.
- ^ Forbes, Jenalyn Rose (January 23, 2020). "Crispy Kamote Leaves". Pagkain Pinoy TV. Retrieved February 1, 2022.
