Kakiage tempura vegetables

Gluten-Free Vegetable Kakiage (Tempura) Serves: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Pin Print Ingredients 1/3 cup or more all-purpose gluten free flour (I used Cup 4 Cup) 1/3 cup or more gluten free cornstarch 1 medium carrot,

Kakiage is a type of Japanese tempura made from an assortment of thinly sliced vegetables. It's deep-fried to golden perfection making it so crispy and delicious.

*Kakiage* is a kind of Japanese tempura that’s easy to make at home.

Kakiage, which means "gathered and deep-fried" in Japanese, is a tempura made with sliced vegetables and sometimes seafood. Serve this delicious tempura with sea salt and lemon wedges or with soy sauce, with rice and pickles on the side and fruit for dessert.

I always like this type of vegetable fritters. I remember I used to buy them from Jaya Jusco back in Malaysia. I am not sure if they are still selling this fritters at the Japanese food section. Anyway, Kakiage is a member of the tempura family, though these mixed vegetable fritters are less complicated to make than is usual for tempura. Kakiage is great to make when you need to use up the vegetables remaining in your fridge, like onions, carrots, bean sprouts, zucchini, sweet potato and…

If you're looking for an authentic Japanese experience at home, look no further than this easy-to-make Vegetable Tempura recipe! With simple steps, you'll be able to make this delicious and crispy Tempura without failure!

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Interested in trying your hand at some simple Japanese recipes - here's one of my favourites - Kakiage- from my book "Zenbu Zen - finding food, culture

Crispy, airy, fried veggie tempura consisting of potatoes, carrots, brown onion, and green onions. The batter used in this dish creates a tempura texture that is best served with my Mom’s soy sauce onion dip!

All sorts of neglected or leftover vegetable bits can be transformed into these lovely, lacy-crisp, colorful tempura pancakes.