Japanese recipe kakiage, vegetable tempura
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!
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.
