Step-by-Step Guide to Make Speedy Sweet Potato & Carrot ‘Kakiage’
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Sweet Potato & Carrot ‘Kakiage’. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sweet Potato & Carrot ‘Kakiage’, 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 Sweet Potato & Carrot ‘Kakiage’ 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 Sweet Potato & Carrot ‘Kakiage’ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Sweet Potato & Carrot ‘Kakiage’ using 13 ingredients and 5 steps. Here is how you cook it.
‘Kakiage’ is a type of Tempura. This dish is originally a savoury Tempura dish that I cook with thinly sliced Japanese Sweet Potato and Carrot. I sometimes add Onion as well. Savoury Tempura is served with ‘Tentsuyu’ (Tempura Dipping Sauce). However, you can make it into a sweet snack. Add some Sugar to the batter, and cook it in the same way. It can be enjoyed with Honey OR Cinnamon Sugar.
Ingredients and spices that need to be Prepare to make Sweet Potato & Carrot ‘Kakiage’:
- 1 medium Sweet Potato *about 250g, I used Japanese Sweet Potato
- 1/2 Carrot
- 2 tablespoons Plain Flour
- Oil for frying
- Optional Ingredients
- 1/2 Onion *if you cook this dish as a savoury Tempura
- Honey & Cinnamon Sugar
- Batter
- 1/2 cup Plain Flour
- 1 pinch Salt
- 1 Egg
- 2 tablespoons Cold Water OR Milk
- *Note: If you cook this dish as a sweet snack, add 1-2 tablespoons Sugar. Do not add too much Sugar as it will turn brown too soon before it is cooked
Instructions to make Sweet Potato & Carrot ‘Kakiage’
- Wash Sweet Potato, slice it 2-3mm thin, and place the slices straight into water in a bowl. Cut each slice into 2-3mm strips and place back in the water. Rinse and drain well, place in a mixing bowl.
- Cut Carrot into same size strips and add to the bowl. Sprinkle with Flour and coat them well. Combine the Batter ingredients, add to the bowl, and mix well.
- Slide large tablespoon sized clumps of the mixture into the 170°C to 180°C Oil and deep-fry until cooked and nicely browned. Turn them over a few times.
- When cooked, place them on a rack and drain the oil.
- Enjoy as a savoury Tempura with ‘Tentsuyu’ (Tempura Dipping Sauce), OR as a sweet snack with Honey OR Cinnamon Sugar.
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