Hi, I’m Joana. Today, we’re going to prepare parsnip & carrot ‘kakiage’ tempura recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Parsnip & Carrot ‘Kakiage’ Tempura Recipe
Parsnip & Carrot ‘Kakiage’ Tempura is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Parsnip & Carrot ‘Kakiage’ Tempura is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have parsnip & carrot ‘kakiage’ tempura using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Take 1 large Parsnip
- Prepare 1 large Carrot
- Get 1/4 cup Edamame *removed from pods, optional
- Get *OR Peas, Corn, Prawns, Squid, etc
- Get Plain Flour
- Take Tempura Batter *See my Tempura Batter recipe
- Prepare Oil for frying
Instructions to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Slice Parsnip and Carrot into thin strips.
- Place vegetable strips in a large bowl, add Edamame (OR ingredients of your choice, if you wish to add) sprinkle some Flour over and toss to coat. This will help the small pieces and thin slices stick together well.
- Mix them with the batter.
- Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
- Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
- Arrange the cooked ‘Kakiage’ on a plate and serve with ‘Tempura’ dipping sauce, Worcestershire sauce, BBQ sauce or other sauce of your choice. *Note: See my dipping sauce recipes at http://www.hirokoliston.com/dipping-sauce/
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