Crispy Kamote Leaves may sound intimidating and new for many of us, but people actually serve them as an appetizer.
The recipe requires only a few ingredients, so anyone who wants to save money will love this so much. Plus, it tastes really awesome and I assure you that your family and friend will appreciate it too.
I can assure you that you can eat those leaves. Compared to normal potato leaves, the one from its sweet variation is completely safe and edible. Filipinos have been eating it for generations already. They boil it and dip it in bagoong isda, then paired with fried fish like tilapia.
I first noticed that it is possible to cover sweet potato leaves in batter and deep-fried when I went to eat in a famous Filipino fast-food chain. My mother loved it so much, she orders it every time we eat there. Out of curiosity, I went and tried one when I noticed how often she ordered it. Surprisingly, I liked it too, especially when dipped in mayonnaise. That dish, however, uses kangkong. But I can say that it gave the Filipinos more ideas regarding similar recipes.
Better known as talbos ng kamote in the Philippines, they are said to boast superior nutrients. One of its main benefits is its provision of iron. That is why most Filipino parents advise their children to consume more of it, especially if they have low iron levels in the body and are anemic.
It is very easy to make crispy kamote leaves. Just make the batter, cover the leaves with it, deep-fry until golden brown and crispy - then you are done! For the dip, plain mayonnaise can do the trick. So if you want to make your next family dinner more exciting, I suggest this recipe to you.
Crispy Kamote Leaves Recipe
- 4 oz flour
- 4 oz cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg
- 8 oz water
- bunch of kamote leaves
- cooking oil for frying
- In a bowl, combine the flour, cornstarch, salt and pepper. Add the eggs and water. Mix well until no more lumps and the batter is smooth.
- Heat a pan over medium-low heat and add the cooking oil.
- Dip the kamote leaves into the batter and immediately put it in the pan. Fry for 30 secs on each side or until it turns golden brown. Repeat this step on each kamote leaves. Drain the excess oil.
- Serve with your favorite dipping sauce.