Kakiage

Serves 1
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Directions

  1. 1Cut the carrots, peppers, onions, and use green beans and spinach to have a homogeneous mixture.
  2. 2Prepare a quick tempura paste by sifting flour, adding cornstarch, a little salt, and very cold sparkling water until homogeneous.
  3. 3Add one egg to the tempura paste for a softer doughnut.
  4. 4Put all the vegetables into the tempura paste and mix well.
  5. 5Take small packages of the mixture and place them in oil heated to one hundred and seventy degrees.
  6. 6Cook for 3 to 4 minutes, then flip to color them well on both sides.
  7. 7Place the cooked fritters on absorbent paper and pat to remove excess oil.

Ingredients

  • 2 carrots
  • 2 onions
  • 200 g green beans
  • 1 pepper
  • spinach
  • 150 g sifted flour
  • 2 cuil. à soupe cornstarch
  • 1 pointe salt
  • 20 cl very cold sparkling water
  • 1 egg

Equipment

oilabsorbent paper

Tips

  • Use very cold, even frozen, sparkling water for the tempura paste.
  • Cook the fritters for 3 to 4 minutes to ensure vegetables are well-cooked.
  • Pat the cooked fritters on absorbent paper to remove excess oil.