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!
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
Serving: 1servingCalories: 131kcalCarbohydrates: 15gProtein: 2g
This nutritional information is estimated and provided for general reference only.