Kakiage, which means "gathered and deep-fried" in Japanese, is a tempura made with sliced vegetables and sometimes seafood. This light and crispy tempura combines shrimp, onions, carrots and herbs and looks similar to a fritter. I serve it with sea salt and lemon wedges or with soy sauce, with rice and pickles on the side and fruit for dessert. Read more about this tempura recipe.
Use a heavy pot or pan; thin aluminum pans do not work. It should be about 3 inches in depth to hold the oil; shallow and thin pans will result in initial high temperature and sudden lowering of temperature when frying.
Serving Size: 2-3 pieces
515 calories; fat 29g; cholesterol 229mg; sodium 167mg; carbohydrates 35g; dietary fiber 1g; protein 28g; sugars 2g; niacin equivalents 3mg; saturated fat 4g; vitamin a iu 2852IU; potassium 442mg.