Japanese Kakiage Tempura : Crispy Vegetable Fritters かき揚げ

Method11 steps · about 35 min

1. 1

   Step 1: Sift only the 5 tablespoons batter flour into a bowl. Refrigerate it and the measured 100 ml water in separate bowls. Reserve the other 2 tablespoons flour for coating the vegetables.

   Uses 5 tbs all purpose flour · 100 ml water

2. 2

   Step 2: Peel and cut the onion (½) in half, then slice thinly. Cut the carrot (½) into sticks and put them aside. Cut the shiso leaves (3) thinly. Cut the sweet potato (¼) into sticks same as the carrot.

   Uses ½ onion · ½ Carrot · ¼ sweet potato · 3 Shiso leaves (*1)

3. 3

   Step 3: Soak them in ice water for around 10-15 minutes. *3

   Soak sliced kakiage vegetables · 10 minUses Thinly cut vegetables and shiso · Ice-cold water, enough to soak the sliced vegetables

4. 4

   Step 4: Drain the vegetables well using a colander or paper towels to remove excess moisture completely.

   Uses Ice-water-soaked vegetables

5. 5

   Step 5: Heat enough oil for deep frying in a suitable pan to approximately 175°C (350°F). The ingredient note’s 50 ml absorption estimate is not the amount to pour into the pan.

   Uses Oil, enough for deep frying the kakiage

6. 6

   Step 6: Place the well-drained vegetables in a bowl and coat them with only the separate 2 tablespoons flour.

   Uses Thoroughly drained dried vegetables · 2 tbsp all purpose flour

   
7. 7

   Step 7: Remove the chilled batter flour and water from the fridge. Sift the 5 tablespoons flour and the ½ teaspoon salt into the measured 100 ml water and mix lightly; avoid overmixing.

   Uses Chilled 5 tbsp batter flour and 100 ml batter water · ½ tsp salt

   
8. 8

   Step 8: Add the sliced vegetables and mix them with batter, try not to over mix.

   Uses Vegetables coated with 2 tbsp flour · Cold tempura batter

9. 9

   Step 9: Scoop the mixture with a ladle and with a pair of chopsticks, slide the batter and vegetable mixture into the oil gently.

   Uses Vegetable-batter mixture · Heated deep-frying oil

10. 10

    Step 10: Deep fry the fritters until golden and crisp on both sides and the vegetable strips are cooked through. Work in batches without crowding the pan, and drain on a rack or paper towel.

    Uses Kakiage portions in hot oil

    
11. 11

    Step 11: Serve the kakiage with a little salt or a prepared tempura dipping sauce, as desired.

    Uses Crisp drained vegetable kakiage · Salt, to serve if desired · Prepared tempura dipping sauce, to serve if desired