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Spinach Cracklings


  •        1 bundle spinach
  •        ¼ cup all-purpose flour
  •      ¼ cup cornstarch
  •      a dash of salt
  •        a dash of pepper
  •      ¼ cup and 2 tbsps water
  •      cooking oil for deep frying



  1. Remove spinach leaves from stems and rinse thoroughly.
  2. In a bowl, combine flour, cornstarch, salt and pepper.
  3. Gradually mix in the water and stir until well blended.
  4. In a deep fryer or small saucepan, heat enough oil to fill the pan 2 inches deep.
  5. Dip a leaf in the batter and deep fry.
  6. Before it turns golden remove and drain on paper towels.
  7. Repeat for the remaining leaves, taking care not to overcrowd the pan.
  8. Serve with Mama Sita’s Coconut Nectar Vinegar or Mama Sita’s Adobo Dip.

Approximately 55 cracklings (1 ½ - 3 inches  each)

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