I tried adding nutty and fragrant sakura shrimp (dried) to bell pepper fritters. For 2 servings. Recipe by FarmersK

I remembered how delicious the carrot leaf fritters I had a long time ago were. Plus, living on a farm, we get tons of carrot tops.Wash the carrot leaves carefully, and then dry them off. I used easy-to-use tempura flour. For 8 fritters. Recipe by Kourin

I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan

We've been making these fritters in our house for many years.The sweet potatoes cooks through quicker when julienned. The oil should be 170℃. Recipe by Yuuyuu0221.

These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too.When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie

Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it.I used carrots for color, but please feel free to use whatever vegetables you like. Recipe by Nigauringo

Since I love Mos Burger's seafood kakiage rice burgers, I created my own homemade version.The rice patties will break apart if not firmly molded. Feel free to use your own method to make the kakiage fritters, but just be careful not to make them so big that they don't fit in the rice buns. Be sure to thoroughly coat the kakiage in the sauce. Recipe by yui mama s

Kakiage is a kind of tempura, a Japanese deep fried dish, with several kinds of vegetables and seafood that are battered and deep fried.

A friend informed me that frozen tempura is great for bento-making, and I've been following her tip every since.The sauce is really simple, and can easily be whipped up on busy mornings.Keep a close eye when toasting as the kakiage is prone to scorching.If the heat is still on when you add the sauce, it'll boil down so turn it off immediately and then pour. Recipe by Kohagaeru

This is a recipe my father created.The katakuriko potato starch flour will get rather thick as you mix it, but if you leave it for a while it will get watery again. Give the batter a good mix just before deep frying.The key is to mix the batter well with your hands until it starts to get thick and sticky. Recipe by FarmersK

My mother-in-law often used to make this. This is a tribute to her.My father suggested adding chikuwa.As my husband loves kakiage (mixed vegetable tempura), I make this pretty frequently.Eat with soba noodles or pack in your bento.Once you drop the batter into the oil, don't touch it.Use chopsticks to flip them over, but try not to touch them any more than that.Keep a close eye on them.They'll be crisp right out of the pan when the oil is hot, but will soften with time. To cook them so that they are crisp even when cold, fry on low heat. Recipe by Kohagaeru.

I was chosen to be a cooking monitor.The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme.This is another version: "Butter Fried Potatoes with Shrimp".Microwave the potatoes in the microwave for about 4 minutes.If you pan-fry the potatoes for too long and they brown too much, they won't give a pretty pink color, so be patient and fry them on low heat. After pan-frying, heating them in the microwave will make them sticky. Recipe by mama deko