Crispy Kakiage: Irresistible Japanese Veggie Fritters to Love

Kakiage are crispy Japanese vegetable fritters that transform leftover veggies into an extraordinary dish, perfect as an appetizer or snack.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 fritters

Course: Appetizers

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fritters

1 medium Carrot Julienned
1 medium Onion Thinly sliced
1 medium Sweet Potato Julienned
1 cup Corn Measured

For the Batter

1 cup Plain Flour (All-Purpose Flour)
2 tablespoons Potato Starch (or Cornstarch)
1 teaspoon Salt Adjust to taste
3/4 cup Cold Water Ice water preferred

For Frying

3 cups Neutral Oil For deep frying

Equipment

deep frying pan
thermometer
Large bowl
Spatula

Method

Step-by-Step Instructions for Kakiage

Prepare the vegetables by julienning the carrot and sweet potato, and thinly slicing the onion. Measure out the corn and set aside.
Coat the vegetables with plain flour in a large bowl to create a light coating.
Make the batter by combining plain flour, potato starch, and salt, then gradually add cold water until just combined.
Gently fold the coated vegetables into the batter, being careful not to overmix.
Heat enough neutral oil in a deep frying pan to cover the fritters. Heat to 170–180°C (340–355°F).
Carefully form small mounds of the mixture and fry in hot oil for about 2-3 minutes until golden brown and crispy.
Drain the fried Kakiage on paper towels and serve hot.

Nutrition

Serving: 1fritterCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Kakiage are best enjoyed fresh. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month.

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