Parsnip & Carrot ‘Kakiage’ Tempura

Name: Parsnip & Carrot ‘Kakiage’ Tempura
Yield: 4 servings
Cuisine: British
Ingredients: 1 large Parsnip; 1 large Carrot; 1/4 cup Edamame *removed from pods, optional; *OR Peas, Corn, Prawns, Squid, etc; Plain Flour; Tempura Batter *See my Tempura Batter recipe; Oil for frying

Hiroko Liston @hirokoliston

Melbourne, Australia

Parsnip is a vegetable that I first tasted in Australia more than 20 years ago and instantly became one of my favourite vegetables. And for a long time I have believed that the best way of cooking parsnip is roasting. But… I have recently discovered that Tempura is also good. If you like parsnip, you’ve got to try it.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1large Parsnip
1large Carrot
1/4 cupEdamame *removed from pods, optional
*OR Peas, Corn, Prawns, Squid, etc
Plain Flour
Tempura Batter *See my Tempura Batter recipe
Oil for frying

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Steps

1

Slice Parsnip and Carrot into thin strips.
2

Place vegetable strips in a large bowl, add Edamame (OR ingredients of your choice, if you wish to add) sprinkle some Flour over and toss to coat. This will help the small pieces and thin slices stick together well.
3

Mix them with the batter.
4

Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
5

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.
6

Arrange the cooked ‘Kakiage’ on a plate and serve with ‘Tempura’ dipping sauce, Worcestershire sauce, BBQ sauce or other sauce of your choice. *Note: See my dipping sauce recipes at http://www.hirokoliston.com/dipping-sauce/