I have been making this recipe for a long time.Step 2: Separate the fillings into portions on a plate so that you can just slide them into the oil. This prevents it from breaking apart.Step 3: Try not to touch the coating as much as possible. If you don't have any baking powder, it's okay. Recipe by Yuuyuu0221

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

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

Eat these as delicious snack with spicy ketchup or simply add soup and steamed rice.#mushrooms #fritters #tempura

This is my abbu's recipe 😍 this is touch my heart #deepfried

easy to make and taste real good! :excited

I made a simple recipe for todays breakfast😉😋

This is one thing you cannot miss if you visit Spain. Fluffy and an explosion of flavours in your mouth. The best are the ones made home!

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

I needed to use up some fava beans.Since fritters are too ordinary, I made a curry flavored salty powder to eat with them.Coating the ingredients with tempura powder before adding the water and tempura powder makes them fry crisply. Recipe by tama-sora

I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy.It came out really light and crispy. Maybe it's because of the oil.You can use fava beans instead of edamame.Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430

The "Mrs. Corn" recipe that COOKPAD user Muu uploadedwas really delicious, so I thought about making a "Mr. Okra" version. But when I checked my refrigerator I found I had some natto that was about to expire... I wondered if a natto fritter could be delicious?! I gave it a try and it was delicious. Enjoy it with plenty of lemon, grated daikon radish and soy sauce, or mentsuyu. Nutrition info per 1 serving - 431 kcal, 17.2 g protein, 24.8 g of fat, 33.4 g carbohydrates.Please be careful not to burn the fritters. I have been asked about what to do with the included sauce and mustard that comes with a packet of natto. You can mix it into the batter as a flavoring, which is also delicious. Just be careful as adding the sauce and mustard makes the fritters even more liable to getting burnt. Recipe by ShinonomeA