Carrot Tops and Shrimp Kakiage Fritters

Name: Carrot Tops and Shrimp Kakiage Fritters
Yield: 8 servings
Cuisine: American
Ingredients: 65 grams of the leaves Carrot leaves; 25 Shrimp; 3 tbsp Katakuriko; 6 tbsp Commercial tempura flour; 3 tbsp Katakuriko; 1 tbsp Grapeseed or vegetable oil; 100 ml Water

cookpad.japan @cookpad_jp

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 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

cookpad.japan @cookpad_jp

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 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

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Ingredients

8 servings

65 gramsof the leaves Carrot leaves
25Shrimp
3 tbspKatakuriko
For the batter:
6 tbspCommercial tempura flour
3 tbspKatakuriko
1 tbspGrapeseed or vegetable oil
100 mlWater

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Steps

1

Rip the leaves off the carrot tops, removing the thick stems.
2

Peel and de-vein the shrimp, and cut into 1.5 cm pieces. Pat dry with paper towels.
3

Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.
4

Mix the batter together and leave for 2 to 3 minutes. It should feel silky enough that it can fall off a spoon in a smooth stream.
5

Add the batter to the mixture from Step 3, and mix evenly.
6

Fill a large pan about 1/3 full with oil. Add spoonfuls of the combined ingredients to the oil, so that 1/3 of each fritter sticks out from the surface of the oil.
7

When the fritters are a bit fried, turn them over and poke a bit with cooking chopsticks. Turn again and poke several times again, to make them very crispy.
8

Here's a similar platter of fritters using komatsuna and shrimp. This version doesn't use commercial tempura flour.