It may be known to you by now that I love vegetables if you have been following my posts. So I bought a bag of baby spinach but was not sure of what to do with it aside from using it in my sinigang. Then, I remember the crispy kangkong(water spinach) that was served as appetizers on our wedding years ago. Coincidence or not, we are celebrating our anniversary tomorrow, so I decided on making this crispy spinach since water spinach or kangkong is not available here.
This is just to show you how much I made with the spinach above…Spinach is a nutrient-dense food. It is readily available, low in calories but is high in vitamins, minerals and other phytonutrients. It is also rich in flavonoids which protect are body from free radicals. So spinach is very healthy indeed!
Simply, this is just like making vegetable tempura. Make sure you wash the spinach and pat dry with paper towels. Then, prepare the batter where you will dip the spinach. Use cold water…that is a must! To make it crispy, after dipping spinach in the batter, dredge the spinach on cornstarch then put them in a pot on medium heat. It is cooked in 2 to 3 minutes. Do it in batches. I only use a small pot so I do not have to use a lot of oil plus it is easy to manage just frying 5-6 spinach at a time. After frying, I let it dry on a paper towel to remove excess oil. My favorite dip is mayonnaise mixed with a little bit of banana catsup, yum!!!
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- 50 pcs or more baby spinach washed and dried
- 1 cup cold water
- ½ cup corn starch
- ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground pepper
- ½ tsp sea salt
- 1 cup vegetable oil for frying
- ***extra ½ cup of corn starch for dredging spinach
- Prepare the batter: In a bowl, mix the corn starch, flour, baking powder, garlic powder, onion powder, pepper and salt and cold water.
- On medium heat, put oil on a small pot.
- Dip the spinach on the batter, then dredge it with corn starch just before frying.
- Cook 5-6 spinach at a time about 2-3 minutes or until golden brown. Avoid overcrowding spinach!
- Remove from pot, and transfer to a plate or tray lined with paper towel to absorb excess oil.
- Repeat the procedure with the remaining spinach.
- Then arrange in a platter, and serve with your favorite dipping sauce.
Use ice cold water, I even put the cold batter in another bowl with icy water.