Easiest Way to Cook Perfect Vegetable Fritters Kakiage

Without fail cooking ultimate Vegetable Fritters - Kakiage easy, delicious, practical.

Good Evening every body, at this time you get present recipe Vegetable Fritters - Kakiage with 16 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 4 stages of easy cooking Vegetable Fritters - Kakiage.

Ingredients for Vegetable Fritters - Kakiage

1. Prepare : Carrots (julienne).

2. Needed : Radish (julienne).

3. Needed : Shitake Mushrooms (slice finely).

4. Needed : Burdock Root (optional, julienne).

5. Prepare : Chives.

6. Prepare : [Coating].

7. Prepare : All Purpose Flour.

8. Needed : Salt.

9. Prepare : [Batter].

10. Needed : All Purpose Flour.

11. Needed : Cornflour.

12. Prepare : Baking Powder.

13. Needed : Salt.

14. Prepare : (and a little more) Cold Water.

15. Needed : [Frying].

16. Prepare : Cooking Oil.

If all ingredients Vegetable Fritters - Kakiage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Vegetable Fritters - Kakiage

1. COAT: mix all the veggies together in a large bowl and add the Salt and Flour. Mix and coat well..

2. BATTER: add the All Purpose Flour, Cornflour, Baking Powder and Salt on a separate bowl. Then add the Cold Water and mix well. Remember the Batter has to be THIN..

3. FRYING: in a large wok, heat 1 cup of Cooking Oil on high heat until hot. Usong a pair of tongs grab a handful of Veggies, dip in the Batter, drain the excess and then gently place the dollop in the oil. Fry it for 1 or 2 minutes before turning over. Then, lift the fritter off and drain the excess oil with kitchen towels. Let it cool on a wire rack. Do this with the rest..

4. SERVE: serve it as is, or with Mentsuyu (Noodle Sauce) or plain ol' Soy Sauce..

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