Kakiage – Crispy Vegetable Fritters
This delightful Japanese tempura dish features an assortment of fresh vegetables expertly combined and fried to golden perfection. The secret lies in the artful arrangement of thinly sliced carrots, sweet potatoes, spinach, and onions, creating a colorful and vibrant medley.
Irresistibly tasty and unbelievably wholesome, our Vegetables Kakiage is not just a meal; it's a feast for the senses. Try it and let the symphony of flavors transport you to a realm of culinary delight. It's a dish that will leave you craving more with every bite—truly a sensation worth experiencing!
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Imagine a crispy and golden-brown assortment of julienned sweet potatoes, carrots, onions, and spinach, expertly combined and embraced by a light, airy tempura batter.
- 1 carrot
- 1 cup sweet potato
- 1 medium onion
- 1 handful of spinach
- Salt and mushroom bouillon to taste
- Oil for frying
- 1 tbsp cornstarch
- 1 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp flour
- 1 egg yolk
- cold water
To begin, slice the vegetables and mix them in a bowl.
Next, sprinkle dry mixture over the bowl containing the vegetables. Do this evenly, avoiding excessive thickness. Add salt to taste.
Combine the ingredients for the wet mixture. Ensure that the batter is neither too thick nor too thin.
Take a large spoonful of the vegetable mixture, or as desired, and place it in a small plate. Pour a few spoonfuls of the wet mixture over the vegetables until they are evenly coated. Ensure it's not too thick, but also not too thin. Stir until all parts are well coated with the wet mixture.
Shape the kakiage according to your preference on the small plate.
Heat oil in a pan over medium heat. Ensure there is enough oil for the kakiage to be fully submerged during frying
Fry the kakiage in hot oil over medium heat. Remember to flip it to ensure even cooking. The frying time can be adjusted according to taste preferences, some prefer a slightly pale kakiage, while others prefer it crispy and brown. Adjust according to individual preferences.
Servings 6
- Amount Per Serving
- Calories 279kcal
- % Daily Value *
- Total Fat 23.2g36%
- Saturated Fat 3.7g19%
- Cholesterol 35mg12%
- Sodium 414mg18%
- Potassium 259mg8%
- Total Carbohydrate 16.7g6%
- Dietary Fiber 2.1g9%
- Sugars 3.6g
- Protein 2g4%
- Calcium 19 mg
- Iron 2 mg
- Vitamin D 3 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Slice Vegetables with Uniform Thickness: Ensure that you slice the vegetables with a consistent thickness. This will ensure that the kakiage cooks evenly when fried.
- Pay Attention to Batter Consistency: When preparing the wet flour batter, make sure its consistency is neither too thick nor too thin. The right batter will create a crispy layer on the kakiage.
- Avoid Overcrowding the Pan: When frying kakiage, make sure not to fry too many at once. Overcrowding the pan can cause the oil temperature to drop significantly, resulting in kakiage that is not crispy and absorbs too much oil.