Kakiage (Vegetable Tempura Fritters)
Crunchy tangles of sweet potato, carrot and onion in a light batter, fried until lacy and served with a ginger soy dip.
- Time40 min
- LevelMedium
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the dipping sauce. Simmer the soy sauce, mirin and water for 2 minutes, then cool. Stir in the ginger and serve with the grated mooli in a small bowl.
2 min - 2
Toss all the cut vegetables with the 2 tbsp flour so they are lightly coated. This helps the batter cling.
- 3
Heat the oil in a deep pan to 170C. Test it with a drop of batter, which should sizzle and rise.
- 4
Mix the 100 g flour, cornflour and sparkling water with chopsticks for only 10 seconds. It should be lumpy and thin. Fold half of it into the vegetables.
- 5
Spoon about a quarter of the vegetable mix onto a ladle or fish slice and slide it gently into the oil, spreading it out loosely. Fry 2 fritters at a time for 3 to 4 minutes, turning once, until crisp and pale gold.
4 min - 6
Drain on a rack, not paper, so they stay crisp. Fold the remaining batter into the rest of the vegetables as you go. Serve hot with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.