Hello, I am Kate. Today, I will show you a way to make parsnip & carrot ‘kakiage’ tempura recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. 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 current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Parsnip & Carrot ‘Kakiage’ Tempura is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook parsnip & carrot ‘kakiage’ tempura using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Prepare 1 large Parsnip
- Prepare 1 large Carrot
- Get 1/4 cup Edamame *removed from pods, optional
- Prepare *OR Peas, Corn, Prawns, Squid, etc
- Get Plain Flour
- Get Tempura Batter *See my Tempura Batter recipe
- Make ready 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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