How to Prepare Delicious Vegetable Fritters - Kakiage

Vegetable Fritters - Kakiage. Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. I always like this type of vegetable fritters.

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 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. Vegetable fritters are an easy way to eat more veggies. You can cook Vegetable Fritters - Kakiage using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegetable Fritters - Kakiage

1. You need 100 g of Carrots (julienne).
2. It's 100 g of Radish (julienne).
3. Prepare 100 g of Shitake Mushrooms (slice finely).
4. It's 100 g of Burdock Root (optional, julienne).
5. It's 30 g of Chives.
6. Prepare of [Coating].
7. It's 2 Tbsp of All Purpose Flour.
8. You need 2 pinches of Salt.
9. Prepare of [Batter].
10. Prepare 1 cup of All Purpose Flour.
11. It's 3 Tbsp of Cornflour.
12. Prepare 1 tsp of Baking Powder.
13. You need 2 pinches of Salt.
14. You need 1 cup of (and a little more) Cold Water.
15. It's of [Frying].
16. You need 1 cup of Cooking Oil.

They pack up great for lunch, either on their own or in a sandwich, and they even make a nice, light dinner when paired with a simple salad. 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. Top each bowl with a fritter and drizzle with more sauce. Trova immagini stock HD a tema Japanese Cuisine Kakiage Shrimp Vegetable Fritters e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock.

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..

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. Kakiage (Mixed vegetable tempura) is a type of tempura made with vegetable strips, often with seafood. Great for using up the left-over vegetables. Kakiage (かき揚げ) are Japanese-style vegetable fritters, featuring a mix of shredded onion, carrot, sweet potato, and burdock root. Top over rice or soba noodles!