Kakiagé
Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held together with a small amount of tempura batter. #japanesefood #japan #japanese
Ingredients
Instructions
Prepare the onions, carrots, burdock and mitsuba and add them to a large bowl, breaking up any clumps onions. Make sure your vegetables are very dry (use paper towels to dry them if they aren't).
Prepare a wire rack lined with several sheets of paper towels. Heat a heavy bottomed pot with 1-inch of vegetable oil to 360 degrees F (180 C).
Toss the vegetables together with the flour until the flour is evenly distributed.
Add the cold club soda to the vegetables and then mix to combine. It's okay if there are a few small lumps of flour but there should not be any water at the bottom of the bowl. Be careful not to overmix the batter.
The easiest way to shape the batter and ensure it does not fall apart while frying is to shape it on a spatula first, and then lower the whole spatula into the oil, using a second spatula to scrape the fritter off the first one.
Fry the Kakiagé until they are no long limp and then flip and fry the other side (about 1-2 minutes)
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Reviews from the Original Source
Hello Mark,
We tried this recipe at home today. These were absolutely splendid! I'll definitely be making them again.
Thank you so much for sharing it with us.
Marc, This was easy and quick . I used what I had in hand, shredded carrots, cabbage, onions, and celery. Had same taste and texture as the ones I buy when I lived in Japan. Thank you for this recipe!
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