Yuko made this crispy style Kakiage and it was delicious. I used some tempura sauce to dip and that was the right choice but you can also use soy or your favorite style. Use any veggies you have on hand and any other thing you can think of to try. This went so well with medium bodied beers. I think even one of the lighter IPA types would also work. Enjoy!
This is crispy type kakiage.
Ingredients
- 2 small potato
- 1 carrot
- fresh cilantro
- 1/4 cup flour
Directions
- Shred potatoes and carrot using cheese shredder.
- In a bowel, mix vegetables very well and then add flour and mix.
Each vegetable become sticky like glue. This is different from ordinary tempura batter. - Deep fry until crispy.
WARNING: In this picture, you can see corn, but I don’t recommend you using corn.
During frying the corn may pop and spray hot oil. Very dangerous!!!
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