Kakiage (Vegetable Fritter Tempura)

Prep Time: 15m | Cook Time: 10m | Servings: 5

Ingredients

• 100g tempura flour
• 1 onion, sliced
• 1 sweet potato, medium
• 1 carrot, small
• 5 capsicum
• 1 stalk spring onion, sliced
• 3/4 cup sparkling water
• oil, for deep frying

Instructions

Cut all vegetables into thin matchsticks (a julienne grater works great here). Place in a large bowl with sliced spring onions. Sprinkle the tempura flour over the vegetables and toss well to coat.

Heat a few inches of neutral oil in a deep pot to 170°C (make sure the oil only fills the pot halfway or less). While the oil heats, add just enough sparkling water to the floured vegetables to create a light batter. The batter should be thin and slightly loose - the vegetables won’t be fully bound together at this stage.

Using your hands, grab small handfuls of the vegetable mixture and gently place them straight into the hot oil. Fry for a few minutes on each side until deeply golden and crispy. Drain on paper towels.

Serve immediately while hot and crisp, with matcha salt, soy sauce, or tsuyu dipping sauce on the side. Delicious alongside a bowl of udon!