Kakiage tempura (vegetables tempura)

Name: Kakiage tempura (vegetables tempura)
Cuisine: Pakistani
Ingredients: Vegetable oil (for frying); 150 grams onions (~1/2 onion, peeled & sliced); 100 grams green beans (trimmed and cut into 1 1/2-inch lengths); 70 grams carrots 🥕(1/2 carrot, julienned); 70 grams maitake mushrooms🍄 shredded; 80 gram s cake flour (2/3 cup); 1/2 cup club soda (cold); Sea salt (for serving); 1/2 lemon (cut into wedges for garnish)

Sumera Rahman @cook_19058549

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#cookpadsalgirah
A famous Japanese appetizers is tempura among which kakiage is one too .Kakiage is a type of vegetable tempura made by mixing the ingredients together with tempura batter and frying the mixture into crispy fritters. When made well, it should be crisp and light with a thin coating of batter holding a colorful assortment of vegetables together.

Sumera Rahman @cook_19058549

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Ingredients

Vegetable oil (for frying)
150 grams onions (~1/2 onion, peeled & sliced)
100 gramsgreen beans (trimmed and cut into 1 1/2-inch lengths)
70 gramscarrots 🥕(1/2 carrot, julienned)
70 gramsmaitake mushrooms🍄 shredded
80 gram scake flour (2/3 cup)
1/2 cupclub soda (cold)
Sea salt (for serving)
1/2lemon (cut into wedges for garnish)

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Steps

1

Add 1.5 to 2-inches of vegetable oil into a deep, heavy-bottomed pot and preheat to 355 degrees F (180 C). Prepare a wire rack by lining it with a few layers of paper towels.
2

Add the onions, green beans, carrots, maitake mushrooms, and cake flour to a bowl and toss the vegetables in the flour.
3

When the oil is ready. Add the club soda to the vegetables and stir using a folding motion with chopsticks to distribute the flour into the water. It should be barely mixed, and a few lumps of unmixed flour is okay.
4

Scoop up some veggies and batter onto a wide spatula and shape it into a patty.
5

Dunk the whole spatula into the oil and use chopsticks or another spatula to slide the vegetables into the oil. Repeat to make additional fritters.
6

Fry the Kakiage until it’s crisp on one side, and then flip it over and crisp the second side (it should take about 5 minutes in total).
7

Drain the tempura well as you remove it from the oil, and then transfer it to your prepared rack.
8

Serve on a sheet of paper, along with a side of salt and a wedge of lemon.