Recipe of Award-winning My Mother-in-Law's Recipe for Vegetable Kakiage Fritters

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Many things affect the quality of taste from My Mother-in-Law's Recipe for Vegetable Kakiage Fritters, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mother-in-Law's Recipe for Vegetable Kakiage Fritters delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have My Mother-in-Law's Recipe for Vegetable Kakiage Fritters using 7 ingredients and 5 steps. Here is how you cook it.

My mother-in-law often used to make this. This is a tribute to her. My father suggested adding chikuwa. As my husband loves kakiage (mixed vegetable tempura), I make this pretty frequently. Eat with soba noodles or pack in your bento. Once you drop the batter into the oil, don't touch it. Use chopsticks to flip them over, but try not to touch them any more than that. Keep a close eye on them. They'll be crisp right out of the pan when the oil is hot, but will soften with time. To cook them so that they are crisp even when cold, fry on low heat. Recipe by Kohagaeru.

Ingredients and spices that need to be Get to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters:

1. 1 large Onion
2. 1/2 Carrot
3. 2 Chikuwa
4. 5 tbsp ☆Plain white flour
5. 2 tbsp ☆Katakuriko
6. 1/2 tsp ☆Salt
7. 100 ml Water

Instructions to make to make My Mother-in-Law's Recipe for Vegetable Kakiage Fritters

1. Thinly slice the onion, julienne the carrot, slice the chikuwa into 5 mm rounds. Combine the cut ingredients in a bowl, and dredge in 2 tablespoons of flour (not listed).
2. Make the batter. Combine the ☆ ingredients in a separate bowl, and whisk with chopsticks or a whisk. Add 100 ml of water and mix. Heat the oil.
3. Combine Step 1 into Step 2, and mix briskly (if the batter is loose, add more flour). Scoop up the batter mixture with a ladle or a large spoon and gently slide into the surface of the heated oil (about 180°C / 356°F).
4. Once the batter mixture hardens, flip over and fry until crisp. Avoid poking the fritters, and continue frying until completely crisp at a slightly slower temperature.
5. Make in large batches and freeze any uneaten portions. Pack in your bento: https://cookpad.com/en/recipes/158537-frozen-kakiage-fritters-for-your-bento https://cookpad.com/us/recipes/158537-frozen-kakiage-fritters-for-your-bento

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