Japanese Kakiage Tempura : Crispy Vegetable Fritters かき揚げ
Kakiage is a type of Japanese tempura made from an assortment of thinly sliced vegetables. It's deep-fried to golden perfection making it so crispy and delicious.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ onion
- ½ Carrot
- ¼ sweet potato
- 3 Shiso leaves (*1)
- 2 tbsp all purpose flour
- 5 tbs all purpose flour
- ½ tsp salt
- 100 ml water
- 50 ml Oil for deep frying (*2)
Instructions
- 1
Preparation
- 2
Sift flour into a bowl and refrigerate with water in another bowl.
- 3
Peel and cut the onion in half, then slice thinly. Cut the carrot into sticks and put them aside. Cut the shiso leaves thinly. Cut the sweet potato into sticks same as the carrot.
- 4
Soak them in ice water for around 10-15 minutes. *3
- 5
Drain the vegetables well using a colander or paper towels to remove excess moisture completely.
- 6
Deep Frying
- 7
Start heating oil in a deep frying pan to 170 degrees (350°F).
- 8
Place the sliced vegetables in a bowl and coat with 2 tbsp flour.
- 9
Remove the water bowl and flour bowl from the fridge. Sift in the flour and some salt into the water bowl and mix together. Try to avoid mixing it too much to avoid the batter becoming glutinous.
- 10
Add the sliced vegetables and mix them with batter, try not to over mix.
- 11
Scoop the mixture with a ladle and with a pair of chopsticks, slide the batter and vegetable mixture into the oil gently.
- 12
Deep fry the batter till golden brown on both sides.
- 13
Serve with salt or tempura dipping sauce. *4