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Beetroot & Onion ‘Kakiage’ Tempura
Introduce
Chef :
Hiroko ListonBeetroot & Onion ‘Kakiage’ Tempura
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.
Cooking instructions
* Step 1
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.
* Step 2
Cut Fetta Cheese into 1cm cubes.
* Step 3
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.
* Step 4
Mix them with the batter.
* Step 5
Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
* Step 6
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.
* Step 7
Arrange the cooked ‘Kakiage’ on a plate and serve with Salt & Pepper.
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