Easiest Way to Cook Yummy Vegetable Fritters - Kakiage

Easiest Way to Cook Yummy Vegetable Fritters - Kakiage Delicious, fresh and tasty.

Vegetable Fritters - Kakiage. Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Ingredients that I used in the video, Onion Carrot (in any amount you like) You may also use or substitute with, Potato Cabbage?

I am not sure if they are still selling this fritters at the Japanese food section.

Prepare a large plate lined with paper towels (to drain the fried kakiage after pulling them from the oil).

Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and Burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.

You can cook Vegetable Fritters - Kakiage using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegetable Fritters - Kakiage

1. Prepare 100 g of Carrots (julienne).

2. It’s 100 g of Radish (julienne).

3. Prepare 100 g of Shitake Mushrooms (slice finely).

4. You need 100 g of Burdock Root (optional, julienne).

5. Prepare 30 g of Chives.

6. Prepare of [Coating].

7. Prepare 2 Tbsp of All Purpose Flour.

8. You need 2 pinches of Salt.

9. Prepare of [Batter].

10. It’s 1 cup of All Purpose Flour.

11. It’s 3 Tbsp of Cornflour.

12. You need 1 tsp of Baking Powder.

13. It’s 2 pinches of Salt.

14. You need 1 cup of (and a little more) Cold Water.

15. Prepare of [Frying].

16. It’s 1 cup of Cooking Oil.

Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese.

Kakiage (Mixed vegetable tempura) is a type of tempura made with vegetable strips, often with seafood.

Great for using up the left-over vegetables.

Fried with vegetables and tender juicy prawns served over a bowl of steamed rice, this quick-to-make don is your Pour some sauce over the rice.

Vegetable Fritters - Kakiage instructions

1. COAT: mix all the veggies together in a large bowl and add the Salt and Flour. Mix and coat well..

2. BATTER: add the All Purpose Flour, Cornflour, Baking Powder and Salt on a separate bowl. Then add the Cold Water and mix well. Remember the Batter has to be THIN..

3. FRYING: in a large wok, heat 1 cup of Cooking Oil on high heat until hot. Usong a pair of tongs grab a handful of Veggies, dip in the Batter, drain the excess and then gently place the dollop in the oil. Fry it for 1 or 2 minutes before turning over. Then, lift the fritter off and drain the excess oil with kitchen towels. Let it cool on a wire rack. Do this with the rest..

4. SERVE: serve it as is, or with Mentsuyu (Noodle Sauce) or plain ol Soy Sauce..

Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese.

Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura.

It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits.

Kakiage is a popular kind of tempura in Japan, especially in the home because different ingredients (usually leftovers) are mixed together in tempura batter before deep-frying.

Vegetable fritters are an easy way to eat more veggies.