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 etc. You can eat them on their own with your favorite dipping sauce or simple serve them with rice or a simple bowl of soba or udon noodles.
Ingredients:
From My Kitchen Snippets
10 shrimps – peel and deveined
1 zucchini - grated and squeeze out the water
1 small carrot - grated
1 small onion - sliced thinly
1 cup bean sprouts
1 red chili - chopped
3 spring onions – cut small
Batter:
1/2 cup flour
1/2 cup rice flour
3/4 cup water
1/2 tsp baking powder
Salt and pepper to taste
1. In mixing bowl, mix all the batter ingredients until well combined. Set it aside to rest for 15 minutes.
2. In the meantime, clean the shrimps and give it a rough chop. Prepare the vegetables.
3. Heat up some oil for frying. Add all the cut vegetables and shrimps to the batter. Mix well.
4. Once the oil is hot enough, put a spoonful of the batter into the oil. Fry the fritters on both sides until golden brown.
5. Remove and drain the oil on paper towels. Serve immediately and enjoy it while it is still warm.
Note: You can use any type of vegetables for this fritters. Sometimes I will add sweet potatoes, beans, asparagus or whatever I can find in my fridge to it.
WISHING ALL MY MUSLIM
FRIENDS AND READERS
" SELAMAT HARI RAYA AIDILFITRI AND TO ALL MALAYSIAN HAPPY MERDEKA "
Mmmm yum! When I saw 'fritters' I thought the flat dense patty type ones, but these look a million times tastier! Thanks for sharing :)
ReplyDeleteHi, may I know how much oil do I need for frying? Does the oil need to cover the whole thing (floating in the oil) or it's like frying an egg? Thanks. ^^
ReplyDeleteCan I use GLUTINOUS rice flour instead? Thank you very much :)
ReplyDeleteWhy do you bring religion into this food blog? This is the first blog ever that I have seen refer to religion and I hope it will be the last!
ReplyDeleteLook sooo Delicious!!! How come you know what I am thinking?! :) I was just staring at my fridge packed with carrots, bean spouts, onion, etc..... Now I know what to do with them! Thank you.
ReplyDeleteAlso, I used your recipe for pineapple tarts, the crust was soooo soft which I had
never done that before! I had made 5 times, trying different recipes! I have to say, yours are the best! If any blogger or reader would like to try, please use "My kitchen snippets" recipe !! One n only best !! Thank you.
Linda
Aimee, you are most welcome.
ReplyDeleteKoala, you need only enough oil to cover the fritters.
Noe, yes you can.
Anon, why not. Am I preaching about religion here? Even if I do, what is the problem? Is there anything wrong with wishing all my Muslims friends and readers? If you don't like it, just too bad. Go somewhere else!
Linda, thanks you for your comment and your feed back on the pineapple tarts. I am glad you like it. Let me know if you like this fritters or not :)
Nice recipe! I will try this at home
ReplyDelete@ICook4Fun
ReplyDeleteGood for you! Religious intolerance of ANY kind is shameful.
And I simply must try these fritters out myself.
Best wishes to you!
My mom makes this dish for the family on birthdays. She usually puts more potatoes in when it's my birthday and Korean sweet potatoes for the rest of the fam (I find it a sin for potatoes to be so sweet). I thought it was only a Korean thing. The pics look exactly the way she makes them! YUM!
ReplyDeleteIra, thanks for stopping by.
ReplyDeleteAnon, some people are just plain ignorant.
Anon, sometimes I do add sweet potatoes, green beans and cabbage to it. I guess you can basically put anything vegetables to this fritters.
ReplyDeleteYa, this is also my favourite! The vegetarian stall also have this. Yours look even better!
ReplyDeleteKristy
I have try out the Fritters n really really very very nice n delicious! My kids ate up all n never left some for me!! :(.
ReplyDeleteI try again tomorrow! Make sure I ate five before them!! Thank you!
This looks amazing!
ReplyDeleteHi, i m new in ur blog, m loving it. Will definitely try out ur recipes. There is nothing wrong wit wishing selamt hari raya, as a chinese muslim myself, i do wish others merry christmas, happy new year, etc. Is all about respecting others.
ReplyDeleteHello my kitchen snippets..wish u always healthy and can continue to post great resipe,this your resipe really become my favorite.Everytime i just dream if i can make myself whenever i eat kakiage, my dream come true because of you,tq tq..not only this,i also already try the daifuku..oh im so happy bcz my husband soo..like it (he is Japanese) then he said even his mother dont know how to make daifuku,Sorry to tell u long story,then i already save your blog on my Iphone wall,bcz i love your blog,tq tq
ReplyDeleteKristy, thank you.
ReplyDeleteLinda, you are so funny! I am so glad you and your kids like it. I too am crazy of these fritters but can only eat it once a while :)
Martha, thanks.
El, welcome. I am friend with everyone no matter what is your religion. I guess anon is just ignorant!
Kuniya, thank you and I wish you well too. I am glad you like the recipes here and I hope you try some of it out. No problem, you can tell me anything. :)
Hi, thanks for sharing all these yummy recipes. I tried cooking Kakiage today. The taste was really good. However, I noticed that the fritters absorbed too much oil. I followed the recipe except for the rice flour (I used glutinous rice flour). I wonder if it was the flour or perhaps my fire was too low (I used medium fire). If I compare mine with your posted photo, I think mine was not as crispy as yours. Do you have any advise on how to improve my Kakiage? Thank you, in advance.
ReplyDeleteAna, frying stuffs can be tricky sometimes. I will usually start with medium and a few minutes before it is done I increase the heat to high as this way, it will push the oil out of whatever we are frying. Maybe the next time you make this, try using rice flour and see if you like the texture better.
ReplyDeleteThanks for your reply. I'll look for rice flour next time I visit the Asian store. I'm so thankful that you've got this blog site. You've given me a lot of ideas to make our family dinner more interesting.
ReplyDeleteAna, you are most welcome and thank you for your support. Where do you live? If in the USA you should be able to get rice flour at any Asian stores.
ReplyDeleteI finally found a good base for veggie pancakes. Thanks for the tip about sweet potatoes.
ReplyDelete