Easy Kakiage Tempura (Japanese Vegetable Fritters)
This Kakiage is a crispy, tasty Japanese vegetable fritter you’ll want to make again and again. Simple to prepare and packed with flavor!
Looking for tempura dishes? Try my Vegetable Tempura, Eggplant Tempura, Sweet Potato Tempura, or Okra Tempura!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Kakiage Tempura Recipe:
How To Make Kakiage: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cut vegetables. Add cold water, flour, and potato starch.
Step 2
Combine well.
Step 3
Put vegetables in a frying pan heated to 160C/320F.
Step 4
Deep-fry until crispy.
It has a light, crispy texture that’s absolutely amazing! Please enjoy this kakiage immediately, or you will lose the crispy texture over time. I don’t recommend keeping them in the fridge.
Variations
There are so many ways to make kakiage your own. Here are some tasty options!
How to Eat Kakiage
Dip your kakiage in mentsuyu or simply sprinkle with salt. Mentsuyu is made from dashi, mirin, and soy sauce, adding a rich flavor to tempura. Alternatively, a touch of salt can enhance the natural flavors of the vegetables.
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Leave a Rating!
I hope you enjoy this Kakiage! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Easy Kakiage Tempura (Japanese Vegetable Fritters)
Equipment
Ingredients
Instructions
- Cut vegetables: Thinly slice an onion, cut a carrot into thin strips, chop a scallion, and put them in a bowl.
- Add batter ingredients: Add water to the bowl and combine lightly, then add flour and potato starch and combine well.
- Prepare a pan: Put oil (2 cm/1 inch) in a frying pan and heat to 160 °C (320°F).
- Deep-fry: Scoop the vegetables with a spoon and slowly put them in the pan. When one side is golden brown (about 1-2 minutes), flip it over and deep-fry until golden brown.
Notes
- Substitute: You can substitute potato starch with corn starch.
- Storage: Please enjoy this kakiage immediately, or you will lose the crispy texture over time. I don’t recommend keeping them in the fridge.
- Portions: 4 thin Kakiage
- It is important to cut the vegetables into even slices so that they cook evenly and the kakiage will have a uniform texture.
- Use cold water rather than lukewarm water. The batter will be light and airy and crisp up beautifully when fried.
- Scooping the vegetables with a large spoon and making them round can help ensure that each kakiage is roughly the same size, which will help them cook evenly.
- Keep the temperature of the oil between 160 °C – 170 °C (320°F – 338°F ) for best results.
- While deep-frying, make a couple of small holes inside to make it easier to fry.
- Place the cooked kakiage on a wire rack or paper towel to remove the excess oil, which will help keep them crispy.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Looks tasty. Needs to be gluten free though for us. Can we use just potato flour? I find most GF all purpose flours quite gritty
Thanks for your comment. Potato starch works perfectly on its own and gives a nice light, crispy texture. Rice flour is another great gluten-free option you might want to try as well.
this shi is so ahh 😭🙏
Sounds like you liked it—thank you!
amei a receita
Thank you! I’m happy to hear that!
Hi Juri
Excellent recipe, the combination of veggies was great and my kitchen smelled so good while the fritters were cooking, they were crispy and so flavorful, all I did was add a little salt just before I ate them.
Thanks again for sharing your great recipes.
Thank you so much for trying, Eurico! And thank you for your suggestion!
Semplice e bello, grazie da Venezia !
You are very welcome, Gianfranco! Grazie!!