Chunky Fish Sausage and Vegetable Kakiage Fritters

Name: Chunky Fish Sausage and Vegetable Kakiage Fritters
Yield: 2 servings
Cuisine: American
Ingredients: 2 sausages Fish sausage; 120 grams net weight Nagaimo; 50 grams net weight of the beans only Edamame; 5 tbsp Tempura flour; 1 Frying oil

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

2 servings

2sausages Fish sausage
120 gramsnet weight Nagaimo
50 gramsnet weight of the beans only Edamame
5 tbspTempura flour
1Frying oil

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Steps

1

Peel the Japanese yams, and cut into about 1 cm cubes. Cut the sausages into 1 cm cubes as well, boil the edamame, and remove from the pods.
2

Mix equal amounts of water (not listed) with tempera flour, and stir in all of the ingredients from Step 1.
3

Heat oil for frying in a pot, and use a spoon to drop in the mixture from Step 2. Using a strong medium heat, fry both sides until crispy while flipping back and forth.
4

Drain the grease, and arrange on plates.
5

Eat with ketchup or another sauce to taste.