![Kakiage Tempura: Crispy Vegetable Fritters](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/kakiage-tempura-crispy-vegetable-fritters--f2426a71-3390-4b50-82a4-745cbfbd0281.png)
Recipe
Kakiage Tempura: Crispy Vegetable Fritters
Golden Delights: Irresistible Japanese Vegetable Tempura
4.8 out of 5
Indulge in the delightful flavors of Japanese cuisine with this recipe for Kakiage Tempura. These crispy vegetable fritters are a popular dish in Japan, known for their light and airy texture and delicious combination of vegetables.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using a vegan-friendly dipping sauce), Dairy-free, Nut-free, Low calorie
Allergens
Wheat
Not suitable for
Gluten-free (due to the use of all-purpose flour and baking powder)
Ingredients
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1 small onion, thinly sliced 1 small onion, thinly sliced
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1 carrot, julienned 1 carrot, julienned
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1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
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1 zucchini, thinly sliced 1 zucchini, thinly sliced
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1 sweet potato, thinly sliced 1 sweet potato, thinly sliced
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1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
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1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
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1 teaspoon baking powder 1 teaspoon baking powder
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1/2 teaspoon salt 1/2 teaspoon salt
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1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
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Vegetable oil, for frying Vegetable oil, for frying
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 5g, 0.5g
- Carbohydrates (total, sugars): 30g, 5g
- Protein: 4g
- Fiber: 3g
- Salt: 0.6g
Preparation
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1.In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
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2.Gradually add the ice-cold water to the dry ingredients, whisking until a smooth batter forms.
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3.Heat vegetable oil in a deep pan or pot to 180°C (350°F).
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4.Dip a handful of the sliced vegetables into the batter, ensuring they are well coated.
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5.Carefully drop the coated vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
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6.Remove the cooked kakiage from the oil and place them on a paper towel-lined plate to drain excess oil.
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7.Repeat the process with the remaining vegetables, ensuring the oil temperature is maintained.
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8.Serve the Kakiage Tempura immediately with a dipping sauce of your choice, such as soy sauce or tempura sauce.
Treat your ingredients with care...
- Onion — Slice the onion thinly to ensure even cooking and a delicate texture in the final dish.
- Carrot — Julienne the carrot into thin strips to allow for quick and even frying.
- Bell pepper — Remove the seeds and thinly slice the bell pepper to maintain its crunchiness after frying.
- Zucchini — Slice the zucchini thinly to ensure it cooks through and becomes tender.
- Sweet potato — Slice the sweet potato thinly to ensure it cooks evenly and becomes crispy.
Tips & Tricks
- Ensure the oil is at the correct temperature before frying to achieve a crispy texture.
- Do not overcrowd the pan or pot while frying to maintain the temperature and prevent the kakiage from becoming greasy.
- Serve the kakiage immediately after frying to enjoy them at their best.
- Experiment with different dipping sauces, such as ponzu sauce or sweet chili sauce, to add variety to the dish.
- Feel free to customize the vegetable selection based on personal preferences or seasonal availability.
Serving advice
Serve the Kakiage Tempura as an appetizer or as a side dish alongside a bowl of steamed rice and miso soup for a complete Japanese meal experience. Garnish with a sprinkle of sesame seeds or chopped green onions for added flavor and visual appeal.
Presentation advice
Arrange the Kakiage Tempura on a platter or individual plates, ensuring they are stacked in an appealing manner. Consider using a dipping sauce bowl or ramekin for an elegant presentation. Add a touch of color by garnishing with fresh herbs or edible flowers.
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