Vegetable Fritters - Kakiage
Vegetable Fritters - Kakiage

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, vegetable fritters - kakiage. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vegetable Fritters - Kakiage is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegetable Fritters - Kakiage is something which I’ve loved my entire life.

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

The ingredients needed to make Vegetable Fritters - Kakiage:
  1. Get 100 g Carrots (julienne)
  2. Prepare 100 g Radish (julienne)
  3. Take 100 g Shitake Mushrooms (slice finely)
  4. Prepare 100 g Burdock Root (optional, julienne)
  5. Take 30 g Chives
  6. Prepare [Coating]
  7. Prepare 2 Tbsp All Purpose Flour
  8. Make ready 2 pinches Salt
  9. Get [Batter]
  10. Make ready 1 cup All Purpose Flour
  11. Take 3 Tbsp Cornflour
  12. Take 1 tsp Baking Powder
  13. Make ready 2 pinches Salt
  14. Take 1 cup (and a little more) Cold Water
  15. Make ready [Frying]
  16. Make ready 1 cup Cooking Oil
Steps 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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