Saucepan@saucepan · Shared this recipeFollowJapanese · appetizerKakiage Vegetable TempuraA crispy vegan Japanese fritter made with mixed vegetables and a light tempura batter, served with sea salt and lemon.total15 minprep5 mincook10 minservings6Original recipe on norecipes.comKeep this recipeAdd a copy of Kakiage Vegetable Tempura to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servingsVegetable oil ), (for frying150 g onions ), (~1/2 onion, peeled & sliced100 g green beans ), (trimmed and cut into 1 1/2-inch lengths70 g carrots ), (1/2 carrot, julienned70 g maitake mushroom ), (shredded80 g cake flour ), (scant 2/3 cup0.5 cup club soda ), (coldSea salt ), (for serving0.5 lemon ), (cut into wedges for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Add 1.5 to 2-inches of vegetable oil into a deep, heavy-bottomed pot and preheat to 355 degrees F (180 C). Prepare a wire rack by lining it with a few layers of paper towels.2Step 2: Add the 150 grams onions, 100 grams green beans, 70 grams carrots, 70 grams maitake mushroom, and 80 grams cake flour to a bowl and toss the vegetables in the flour.3Step 3: When the oil is ready, add the 1/2 cup club soda to the vegetables and stir using a folding motion with chopsticks to distribute the flour into the water. It should be barely mixed, and a few lumps of unmixed flour is okay.4Step 4: Scoop up some veggies and batter onto a wide spatula and shape it into a patty.5Step 5: Dunk the whole spatula into the oil and use chopsticks or another spatula to slide the vegetables into the oil. Repeat to make additional fritters.6Step 6: Fry the Kakiage until it's crisp on one side, and then flip it over and crisp the second side (it should take about 5 minutes in total).7Step 7: Drain the tempura well as you remove it from the oil, and then transfer it to your prepared rack.8Step 8: Serve on a sheet of paper, along with a side of sea salt and a wedge of 1/2 lemon.getsaucepan.com/r/e6e9f26a-4802-4b49-838a-8e1a77992eca · Original: https://norecipes.com/kakiage-vegetable-tempura/
