Kakiage Mixed Vegetable Fritters
Crispy Japanese tempura clusters made with thinly julienned vegetables bound in a light, airy batter.
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Ingredients
- 1 medium Yellow onion, thinly sliced
- 1 large Carrot, julienned
- 1/2 cup Sweet potato, julienned
- 6 pieces Green beans, sliced diagonally(optional)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 3/4 cup Ice cold sparkling water
- 1 large Egg yolk
- 3 cups Vegetable oil for frying
- 1/2 teaspoon Salt
- 2 tablespoons Soy sauce for dipping(optional)
Instructions
- 1
Prepare all vegetables by slicing them into thin, uniform matchsticks to ensure even cooking.
- 2
In a large bowl, toss the julienned vegetables with 2 tablespoons of the flour to coat them lightly; this helps the batter stick.
- 3
In a separate chilled bowl, whisk the egg yolk and ice-cold sparkling water together briefly.
- 4
Sift the remaining flour and cornstarch into the liquid mixture, stirring very lightly with chopsticks; leave some lumps for a crispier texture.
- 5
Pour the batter over the floured vegetables and fold gently until everything is just barely coated.
- 6
Heat the vegetable oil in a deep pan to 340°F (170°C).
- 7
Use a small plate or a wide spatula to slide a small mound of the vegetable mixture into the hot oil.
- 8
Fry for 2-3 minutes per side until golden brown and crispy, then drain on a wire rack or paper towels.
Nutrition per Serving
285
Calories
4g
Protein
32g
Carbs
16g
Fat
4g
Fiber
3g
Sugar
310mg
Sodium
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