Beetroot & Onion ‘Kakiage’ Tempura

Name: Beetroot & Onion ‘Kakiage’ Tempura
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 Beet Root; 1 Onion *thinly sliced; Parsley *leaves picked; 50-60 g Fetta Cheese; Plain Flour; Tempura Batter *See my 'Tempura Batter' recipe; Oil for frying

Hiroko Liston @hirokoliston

Melbourne, Australia

On the other day, when I was just about to make ‘Kakiage’, a type of Tempura, I wanted to use some vegetables that I have never used for this dish. I almost always use Carrot and Onion, then I tried to find something that would replace them. Carrot is an orange coloured rood vegetable. ‘Are there any orange or red coloured rood vegetables?’ I thought about Beetroot, and I tried.

The result was great and my family really enjoyed it . I served it with Salt and Pepper, but it was not necessary because of the saltiness of Fetta Cheese I also added. If you try this recipe, I recommend you to cook a good amount, because it is so yummy and it wouldn’t last long.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1/2Beet Root
1Onion *thinly sliced
Parsley *leaves picked
50-60 gFetta Cheese
Plain Flour
Tempura Batter *See my 'Tempura Batter' recipe
Tempura Batter
Oil for frying

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Steps

1

Slice Beetroot into thin strips. To avoid everything turning to red, rinse the sliced Beetroot to get rid of the red liquid and drain well.
2

Cut Fetta Cheese into 1cm cubes.
3

Place Beetroot, Onion, Parsley and Fetta in a large bowl, sprinkle some Flour over the ingredients and toss to coat. This will help the small pieces and thin slices stick together well.
4

Mix them with the batter.
5

Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
6

Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
7

Arrange the cooked ‘Kakiage’ on a plate and serve with Salt & Pepper.