Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my mother-in-law's recipe for vegetable kakiage fritters. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. In this way Kakiage becomes very light and crispy 😋 You can serve it with rice or Udon noodles for example, as a side dish.
My Mother-in-Law's Recipe for Vegetable Kakiage Fritters is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. My Mother-in-Law's Recipe for Vegetable Kakiage Fritters is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have my mother-in-law's recipe for vegetable kakiage fritters using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters:
- Make ready 1 large Onion
- Take 1/2 Carrot
- Get 2 Chikuwa
- Make ready 5 tbsp ☆Plain white flour
- Take 2 tbsp ☆Katakuriko
- Get 1/2 tsp ☆Salt
- Get 100 ml Water
Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held. Kakiage is a kind of Tempura dish with a variety of chopped vegetables and seafood. This deep-fried round food has a much more casual feeling than Tempura you may know, but it is as delicious as Tempura. Tempura is one of the most famous Japanese foods outside Japan.
Instructions to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters:
- 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).
- 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.
- 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).
- 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.
- 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
I'm stuck with a WASP mother who complains while cremating convenience food. She reminds me so much of my ex-mother in law. She was Greek, and when I'd go to Greece to visit her, she'd cook for me & never used a recipe either. Kakiage (Mixed vegetable tempura) is a type of tempura made with vegetable strips, often with seafood. When I make tempura with prawns and other vegetables like those you can see in my recipe, Tempura, I usually make kakiage at the end and freeze them to eat.
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