TEMPURA KAKIAGE

KAKIAGE STYLE

100g cup tempura flour

1 Sliced onion (180g)

1 medium sized sweet potato (250g)

1 small carrot (80g)

1 stalk spring onion, green part, sliced 3/4-1 cup sparkling water oil, for deep frying!

Method

Cut all vegetables into thin matchsticks (I used julienne grater). Place in bowl with sliced spring onion and sprinkle flour over. Toss to coat.

Heat oil to 170ºC. Once hot, add just enough sparkling water to vegetable mix and mix until just combined - the batter should be thin but not watery.

Scoop or use your hands to pinch small handfuls of the vegetable mix into the oil - the vegetables will stick together. Fry for 2-3 minutes one side then flip and fry 1-2 minutes on the other.