Vegetable Fritters - Kakiage
Vegetable Fritters - Kakiage

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegetable fritters - kakiage. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegetable Fritters - Kakiage is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Vegetable Fritters - Kakiage is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegetable fritters - kakiage using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Fritters - Kakiage:
  1. Make ready 100 g Carrots (julienne)
  2. Prepare 100 g Radish (julienne)
  3. Take 100 g Shitake Mushrooms (slice finely)
  4. Get 100 g Burdock Root (optional, julienne)
  5. Take 30 g Chives
  6. Get [Coating]
  7. Get 2 Tbsp All Purpose Flour
  8. Make ready 2 pinches Salt
  9. Get [Batter]
  10. Take 1 cup All Purpose Flour
  11. Make ready 3 Tbsp Cornflour
  12. Get 1 tsp Baking Powder
  13. Make ready 2 pinches Salt
  14. Make ready 1 cup (and a little more) Cold Water
  15. Get [Frying]
  16. Prepare 1 cup Cooking Oil
Instructions to make Vegetable Fritters - Kakiage:
  1. COAT: mix all the veggies together in a large bowl and add the Salt and Flour. Mix and coat well.
  2. BATTER: add the All Purpose Flour, Cornflour, Baking Powder and Salt on a separate bowl. Then add the Cold Water and mix well. Remember the Batter has to be THIN.
  3. FRYING: in a large wok, heat 1 cup of Cooking Oil on high heat until hot. Usong a pair of tongs grab a handful of Veggies, dip in the Batter, drain the excess and then gently place the dollop in the oil. Fry it for 1 or 2 minutes before turning over. Then, lift the fritter off and drain the excess oil with kitchen towels. Let it cool on a wire rack. Do this with the rest.
  4. SERVE: serve it as is, or with Mentsuyu (Noodle Sauce) or plain ol' Soy Sauce.

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