Carrot Tops and Shrimp Kakiage Fritters
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
Carrot Tops and Shrimp Kakiage Fritters
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
Cooking Instructions
- 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.
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