Step-by-Step Guide to Prepare Homemade Parsnip & Carrot ‘Kakiage’ Tempura

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Parsnip & Carrot ‘Kakiage’ Tempura. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Parsnip & Carrot ‘Kakiage’ Tempura, 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 Parsnip & Carrot ‘Kakiage’ Tempura 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 Parsnip & Carrot ‘Kakiage’ Tempura 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 prepare a few components. You can cook Parsnip & Carrot ‘Kakiage’ Tempura using 7 ingredients and 6 steps. Here is how you cook it.

Parsnip is a vegetable that I first tasted in Australia more than 20 years ago and instantly became one of my favourite vegetables. And for a long time I have believed that the best way of cooking parsnip is roasting. But… I have recently discovered that Tempura is also good. If you like parsnip, you’ve got to try it.

Ingredients and spices that need to be Prepare to make Parsnip & Carrot ‘Kakiage’ Tempura:

1. 1 large Parsnip
2. 1 large Carrot
3. 1/4 cup Edamame *removed from pods, optional
4. *OR Peas, Corn, Prawns, Squid, etc
5. Plain Flour
6. Tempura Batter *See my Tempura Batter recipe
7. Oil for frying

Instructions to make to make Parsnip & Carrot ‘Kakiage’ Tempura

1. Slice Parsnip and Carrot into thin strips.
2. Place vegetable strips in a large bowl, add Edamame (OR ingredients of your choice, if you wish to add) sprinkle some Flour over and toss to coat. This will help the small pieces and thin slices stick together well.
3. Mix them with the batter.
4. Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
5. 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.
6. Arrange the cooked ‘Kakiage’ on a plate and serve with ‘Tempura’ dipping sauce, Worcestershire sauce, BBQ sauce or other sauce of your choice. *Note: See my dipping sauce recipes at http://www.hirokoliston.com/dipping-sauce/

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