Carrot Tops and Shrimp Kakiage Fritters
Carrot Tops and Shrimp Kakiage Fritters

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, carrot tops and shrimp kakiage fritters. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Carrot Tops and Shrimp Kakiage Fritters is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Carrot Tops and Shrimp Kakiage Fritters is something that I have loved my whole life.

Rip the leaves off the carrot tops, removing the thick stems. I remembered how delicious the carrot leaf fritters I had a long time ago were. Plus, living on a farm, we get tons of carrot tops.

To begin with this particular recipe, we must first prepare a few components. You can have carrot tops and shrimp kakiage fritters using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Tops and Shrimp Kakiage Fritters:
  1. Make ready 65 grams of the leaves Carrot leaves
  2. Get 25 Shrimp
  3. Prepare 3 tbsp Katakuriko
  4. Get For the batter:
  5. Take 6 tbsp Commercial tempura flour
  6. Make ready 3 tbsp Katakuriko
  7. Take 1 tbsp Grapeseed or vegetable oil
  8. Get 100 ml Water

Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and Burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. Kakiage - Japanese Vegetable and Shrimp Tempura Fritters. Crispy and delicious, Kakiage are Japanese fritters made with vegetables such as onions and carrots held Although it may seem like a jumble of vegetables, each component contributes something unique to this Japanese fritter. Some people like to add shrimp or scallops to Kakiagé, but I'm not.

Steps to make Carrot Tops and Shrimp Kakiage Fritters:
  1. Rip the leaves off the carrot tops, removing the thick stems.
  2. Peel and de-vein the shrimp, and cut into 1.5 cm pieces. Pat dry with paper towels.
  3. Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.
  4. Mix the batter together and leave for 2 to 3 minutes. It should feel silky enough that it can fall off a spoon in a smooth stream.
  5. Add the batter to the mixture from Step 3, and mix evenly.
  6. Fill a large pan about 1/3 full with oil. Add spoonfuls of the combined ingredients to the oil, so that 1/3 of each fritter sticks out from the surface of the oil.
  7. When the fritters are a bit fried, turn them over and poke a bit with cooking chopsticks. Turn again and poke several times again, to make them very crispy.
  8. Here's a similar platter of fritters using komatsuna and shrimp. This version doesn't use commercial tempura flour.

Bite through a crunchy tempura layer to tender morsels of I recently bought a big bag of frozen jumbo shrimp from Costco. So, if you see a lot of shrimp Carrot Feta Zucchini Fritters make tasty side dishes or breakfast foods. Make these when you leave the cold. Carrots, onion and green onions are coated in a thin batter and fried. This is a crispy treat that's great on its own, or with your favorite sauce.

So that is going to wrap this up with this special food carrot tops and shrimp kakiage fritters recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!