Kakiage Tempura: Crispy Vegetable Fritters

Ingredients

• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 sweet potato, thinly sliced 1 sweet potato, thinly sliced
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• 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

1. 1.
   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
2. 2.
   Gradually add the ice-cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
4. 4.
   Dip a handful of the sliced vegetables into the batter, ensuring they are well coated.
5. 5.
   Carefully drop the coated vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
6. 6.
   Remove the cooked kakiage from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the process with the remaining vegetables, ensuring the oil temperature is maintained.
8. 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.