Japanese recipe kakiage, vegetable tempura

Japanese kakiage recipe, vegetable tempura

Kakiage かき揚げ is a perfect dish for healthy fried and vegetable lovers. Today, we will learn how to prepare a delicious kakiage. If you like crispy fried food and mixed vegetables, then this dish is for you. Kakiage is a delicious fritter made of green onions, carrots, green beans or mushrooms… all coated with a crispy tempura batter. Making kakiage is easy and fun, so let’s go for it!

Jump to Recipe Print Recipe

Note that in this kakiage recipe, we don’t use eggs unlike our tempura recipe.

Japanese recipe kakiage, vegetable tempura

Sophie and François

You have certainly already tried tempura fritters and other fritters which are actually quite fatty. Well, you will see that these Kakiage vegetable fritters, although fried, are actually much lighter in the mouth. If you like crispy and crunchy food, you should definitely try these!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Japanese

Servings people

Ingredients

neutral oil for frying

Trim

1 carrot
1 onion
1 bunch of flat parsley if not, you can use green beans, flat beans, eggplant, leeks…

Egg-free tempura batter

150 g of type 65 flour
25 cl cold sparkling water
1 pinch of salt

Instructions

Almost any vegetable can be fried in tempura, the secret is to have the ingredients and the water cold.
Pour some frying oil in your pan and heat on low-medium heat (180°C). Meanwhile, prepare your vegetables. Wash them and cut them into strips lengthwise.
In a bowl, prepare your tempura batter: whisk together the flour and salt. While whisking, pour in the sparkling water little by little to obtain a fluid paste.
In another bowl, mix your chopped vegetables with a little flour.
Place tempura batter on vegetables and coat with Japanese chopsticks.
Take a large spoonful of vegetables and drop them into the frying oil. Fry for 2 minutes on each side, turning regularly.
Drain on a paper towel, do the same for the rest of the vegetables. Serve hot with a little fleur de sel.

Japanese kakiage recipe, vegetable tempura with salt

Tips and tricks for the Japanese kakiage recipe

Kakiage is a perfect dish for those who love fried food and vegetables.

Here are some ideas of vegetables you can fry:

Various kinds of mushrooms (shiitake, enoki, shimeji …)
Green beans / edamame
Carrots
Yellow or red onions
Eggplant
Leeks
Corn
Pumpkins / Kabocha
Sweet potatoes
Some shiso leaves
…

Try to take always 3 vegetables maximum and to vary the colors! And don’t forget as seen above to cook with fresh vegetables and cold sparkling water too. Don’t hesitate to keep the ingredients in the bowl directly in the fridge.

It can be served with japanese rice for a complete meal or added to Japanese noodles for a delicious mix of textures and flavors. It can also be combined with a tempura recipe for a fried night out. All in all, kakiage is a versatile dish that can be prepared in no time and is always appreciated by guests.