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