Crispy Ampalaya Leaves

I haven’t tried this recipe yet, but this would surely be another hit to my kids.


2 cups fresh Ampalaya leaves
1 bowl cold water
½ cup cornstarch
4 pieces egg whites
1 cup cooking oil


  1. Combine all ingredients for dip, mix till well blended. Set aside.
  2. Remove ampalaya leaves from stems and wash very well. Soak in a bowl of cold water.
  3. Pat dry each ampalaya leaf with paper towels.
  4. Combine cornstarch and eggwhites in a separate bowl and beat with wirewhip.
  5. Dip each dried leaf in a batter.
  6. Deep fry leaves in heated cooking oil until coating hardens or is light brown. Serves four to six persons.

Price per individual serving is reasonable; you can still buy affordable chromaharp strings for your guitar.

Happy eating!

Source: Philippine Institute of Traditional and Alternative Health Care (PITAHC)

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