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1. Wash the spinach under cold running water and pat it completely dry with paper towels. With a small, sharp knife, cut away the ends and any bruised or yellowed portions, but leave the stems and leaves intact.
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2. In a deep bowl, combine the coconut milk, egg, garlic, salt and white pepper, and mix them together thoroughly with a wire whisk. Stirring constantly, add the flour, a few tablespoons at a time, and continue to whisk until the batter is fairly smooth.
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3. Pour about 3 cups of vegetable oil into a 12-inch wok, or fill a deep fryer or large heavy saucepan to a depth of 2 to 3 inches. Heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.
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4. For each fritter, pick up a spinach leaf with tongs, immerse it in the batter and, when it is well coated on both sides, hold it above the bowl for a moment to drain off the excess batter. Then dip it immediately into the hot oil.
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5. Deep-fry 3 or 4 leaves at a time, turning them gently with a slotted spoon, for about 5 minutes, or until they are golden brown and crisp. As they brown. transfer the Bawa Ginoreng to paper towels to drain.
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