Japanese Vegetable Fritter (Kakiage) Recipe

Carrot: Adds a sweet and earthy flavor, and provides a nice crunch to the fritters.

Onion: Contributes a mild, savory taste and helps to bind the vegetables together.

Green beans: Offers a fresh, crisp texture and a slight sweetness to the fritters.

All-purpose flour: Forms the base of the batter, giving the fritters their structure and crispiness.

Cold water: Helps to create a light and airy batter when mixed with the flour.

Salt: Enhances the flavors of the vegetables and the batter.

Vegetable oil: Used for frying the fritters to a golden brown and crispy perfection.

When preparing kakiage, ensure that the vegetables are cut uniformly. This helps them cook evenly and prevents some pieces from being undercooked while others are overcooked. Additionally, using cold water in the batter helps create a lighter and crispier texture, as it slows down the formation of gluten in the flour.

• carrot - Substitute with sweet potato: Sweet potatoes have a similar texture and sweetness when julienned and fried.

• onion - Substitute with shallots: Shallots offer a milder flavor and similar texture when thinly sliced.

• green beans - Substitute with snow peas: Snow peas provide a similar crunch and can be easily chopped for the recipe.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier batter suitable for frying.

• cold water - Substitute with sparkling water: Sparkling water helps create a lighter, airier batter due to its carbonation.

• salt - Substitute with soy sauce: Soy sauce adds a bit of umami flavor while also providing the necessary saltiness.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the fritters to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled kakiage in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the fritters within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the fritters in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the kakiage to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. The fritters can be stored in the freezer for up to 1 month.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen kakiage on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the fritters in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through for even heating.
• Avoid microwaving, as this can make the kakiage soggy instead of maintaining their crispy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover kakiage on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the fritters with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the kakiage in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the fritters are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the kakiage in the skillet and cook for 2-3 minutes on each side, until they are warmed through and crispy.

• Microwave Method (least recommended for crispiness):

  1. Place the kakiage on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until heated through. Note: This method may not retain the crispiness of the fritters.

• Mixing bowl: A large bowl used to combine the vegetables, flour, and water to create the batter.

• Julienne peeler: A tool to cut the carrot into thin, matchstick-like strips.

• Knife: Used to thinly slice the onion and chop the green beans.

• Cutting board: A surface to safely chop and slice the vegetables.

• Measuring cup: Used to measure out the vegetables, flour, and water accurately.

• Spoon: Used to mix the batter and to scoop the batter into the hot oil.

• Frying pan: A pan to heat the oil and fry the fritters.

• Paper towels: Used to drain the excess oil from the fritters after frying.

• Tongs: Used to flip the fritters in the hot oil and to remove them once they are cooked.

• Thermometer: Optional, but useful to check the temperature of the oil to ensure it is hot enough for frying.

Prep vegetables in advance: Julienne the carrot, slice the onion, and chop the green beans the night before to save time.

Use a food processor: Speed up the chopping process by using a food processor for the vegetables.

Pre-mix dry ingredients: Combine the all-purpose flour and salt ahead of time and store in an airtight container.

Batch frying: Fry multiple fritters at once to reduce cooking time.

Keep oil hot: Maintain the vegetable oil at a consistent temperature for faster frying.