Simple Way to Make Super Quick Homemade Beetroot & Onion ‘Kakiage’ Tempura
Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Favorite Beetroot & Onion ‘Kakiage’ Tempura. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Beetroot & Onion ‘Kakiage’ Tempura, 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 Beetroot & Onion ‘Kakiage’ Tempura 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 Beetroot & Onion ‘Kakiage’ Tempura 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 components. You can have Beetroot & Onion ‘Kakiage’ Tempura using 7 ingredients and 7 steps. Here is how you can achieve it.
On the other day, when I was just about to make ‘Kakiage’, a type of Tempura, I wanted to use some vegetables that I have never used for this dish. I almost always use Carrot and Onion, then I tried to find something that would replace them. Carrot is an orange coloured rood vegetable. ‘Are there any orange or red coloured rood vegetables?’ I thought about Beetroot, and I tried.
The result was great and my family really enjoyed it . I served it with Salt and Pepper, but it was not necessary because of the saltiness of Fetta Cheese I also added. If you try this recipe, I recommend you to cook a good amount, because it is so yummy and it wouldn’t last long.
Ingredients and spices that need to be Get to make Beetroot & Onion ‘Kakiage’ Tempura:
- 1/2 Beet Root
- 1 Onion *thinly sliced
- Parsley *leaves picked
- 50-60 g Fetta Cheese
- Plain Flour
- Tempura Batter *See my 'Tempura Batter' recipe
- Oil for frying
Steps to make Beetroot & Onion ‘Kakiage’ Tempura
- Slice Beetroot into thin strips. To avoid everything turning to red, rinse the sliced Beetroot to get rid of the red liquid and drain well.
- Cut Fetta Cheese into 1cm cubes.
- Place Beetroot, Onion, Parsley and Fetta in a large bowl, sprinkle some Flour over the ingredients and toss to coat. This will help the small pieces and thin slices stick together well.
- Mix them with the batter.
- Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
- Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
- Arrange the cooked ‘Kakiage’ on a plate and serve with Salt & Pepper.
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