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By Liz Miu

Kakiage (Vegetable Fritter Tempura)

Name: Kakiage (Vegetable Fritter Tempura)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 100g cup tempura flour; 1 onion, sliced; 1 sweet potato, medium; 1 carrot, small; 1/2 Capsicum; 1 stalk spring onion, sliced; 3/4 cup sparkling water; oil, for deep frying

3 steps

Prep:15minCook:15min

Kakiage is a type of vegetable tempura made from sliced vegetables. It's super light and crispy and held together with a very simple batter of sparkling water and tempura flour. Serve on the side of a simple udon and it's sooooo yum.

Updated at: Mon, 27 Nov 2023 06:41:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories131 kcal (7%)

Total Fat1.9 g (3%)

Carbs26.9 g (10%)

Sugars3.2 g (4%)

Protein2.5 g (5%)

Sodium58.8 mg (3%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

100gtempura flour

0.5capsicum

1 stalkspring onion

sliced

¾ cupsparkling water

oil

for deep frying

Instructions

Step 1

Cut all vegetables into thin matchsticks (I used a julienne grater). Place in bowl with sliced spring onion and sprinkle flour over. Toss to coat.

Step 2

Heat a few inches of neutral oil in a pot to 170°C - make sure your pot has tall sides and the oil doesn't come up more than 1/2 way. As the oil heats up, add just enough sparkling water to vegetable mix and mix until just combined (you might not use all the sparkling water) - the batter should be thin but not watery. The vegetables will still be loose.

Step 3

Use your hands to pinch small handfuls of the vegetable mix straight into the oil - the vegetables will stick together as they fry and form little fritters. Fry for a few minutes on each side til very crispy then drain on some paper towel. Serve immediately with some matcha salt, soy sauce or tsuyu as a dipping sauce.