My Mother-in-Law's Recipe for Vegetable Kakiage Fritters
My Mother-in-Law's Recipe for Vegetable Kakiage Fritters

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, my mother-in-law's recipe for vegetable kakiage fritters. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for My Mother-in-Law's Recipe for Vegetable Kakiage Fritters. My mother-in-law often used to make this. This is a tribute to her. As my husband loves kakiage (mixed vegetable tempura), I make this pretty frequently.

My Mother-in-Law's Recipe for Vegetable Kakiage Fritters is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. My Mother-in-Law's Recipe for Vegetable Kakiage Fritters is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have my mother-in-law's recipe for vegetable kakiage fritters using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters:
  1. Get 1 large Onion
  2. Take 1/2 Carrot
  3. Make ready 2 Chikuwa
  4. Prepare 5 tbsp ☆Plain white flour
  5. Get 2 tbsp ☆Katakuriko
  6. Get 1/2 tsp ☆Salt
  7. Get 100 ml Water

For tempura batter, add beaten egg in the medium bowl, then add ice water and vinegar, mix them. Tips for Making My Easy Vegetable Fritters: Anyway, Kakiage is a member of the tempura family, though these mixed vegetable fritters are less complicated to make than is usual for tempura. Part of the rice is soaked with the dipping sauce which makes the tempura-don so tasty. See the photo of Kakiage-don below the recipe.

Steps to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters:
  1. Thinly slice the onion, julienne the carrot, slice the chikuwa into 5 mm rounds. Combine the cut ingredients in a bowl, and dredge in 2 tablespoons of flour (not listed).
  2. Make the batter. Combine the ☆ ingredients in a separate bowl, and whisk with chopsticks or a whisk. Add 100 ml of water and mix. Heat the oil.
  3. Combine Step 1 into Step 2, and mix briskly (if the batter is loose, add more flour). Scoop up the batter mixture with a ladle or a large spoon and gently slide into the surface of the heated oil (about 180°C / 356°F).
  4. Once the batter mixture hardens, flip over and fry until crisp. Avoid poking the fritters, and continue frying until completely crisp at a slightly slower temperature.
  5. Make in large batches and freeze any uneaten portions. Pack in your bento: https://cookpad.com/en/recipes/158537-frozen-kakiage-fritters-for-your-bento - - https://cookpad.com/us/recipes/158537-frozen-kakiage-fritters-for-your-bento

Part of the rice is soaked with the dipping sauce which makes the tempura-don so tasty. See the photo of Kakiage-don below the recipe. Carrots, parsnips, and sweet potato can all be grated and used as is. Don't forget corn, which can be cut right off the cob or even used straight from the freezer bag. Zucchini, however, should be drained after grating because of its high water content.

So that is going to wrap this up for this exceptional food my mother-in-law's recipe for vegetable kakiage fritters recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!