Tempura fritters

Tempura fritters

Kakiage

By
From
JapanEasy
Makes
8–10 fritters
Photographer
Laura Edwards

These delectable crunch-parcels are one of the most popular toppings for udon and soba in Japan, and it’s easy to understand why. They start off crunchy and sweet, and over time the batter absorbs the broth to make for fabulously juicy mouthfuls.

Delightfully not difficult

Ingredients

Quantity Ingredient
1 carrot, julienned
1 leek, julienned
75g sweetcorn
50g green beans, into 3 cm batons
100g squid, thinly sliced, or prawns (shrimp), roughly chopped, (optional)
2 tablespoons plain flour
big pinch salt
1 quantity Tempura, Batter
oil, for deep- or shallow-frying

Method

  1. Combine the carrot, leek, sweetcorn, beans and squid or prawns, if using, in a bowl with the flour and salt. Toss to coat, and set aside for about 20 minutes so that the salt softens the veg slightly.
  2. Heat some oil in a deep frying pan (skillet) or wide saucepan – if you’re shallow-frying, it should be over a medium-high heat; if you’re deep-frying, the oil should be 180ºC.
  3. Pour a little tempura batter into the mixed vegetables – just enough to coat them. Toss them to evenly coat in the batter, then use a slotted spoon to scoop up the battered veg, allowing excess batter to drain thoroughly before frying – make sure you use the bare minimum of batter to hold the veg together. Use a spoon or chopsticks to gently push the veg off the slotted spoon into the oil, taking care to keep them together in roundish fritters.
  4. Cook the fritters for 5–6 minutes, turning once during cooking, until golden brown. Drain on kitchen paper and set them half-submerged into your noodle broth.
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