Good Idea to Producing 5-Star Parsnip & Carrot ‘Kakiage’ Tempura
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To prepare an unforgettable Parsnip & Carrot ‘Kakiage’ Tempura, here are the components required:
- Take 1 of large Parsnip.
- You need 1 of large Carrot.
- Prepare 1/4 cup of Edamame *removed from pods, optional.
- Use of *OR Peas, Corn, Prawns, Squid, etc.
- Use of Plain Flour.
- You need of Tempura Batter *See my Tempura Batter recipe.
- Provide of Oil for frying.
After readying the components, now you are good to prepare your appetizing Parsnip & Carrot ‘Kakiage’ Tempura by following the guidances below:
- Slice Parsnip and Carrot into thin strips..
- 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..
- Mix them with the batter..
- Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry..
- 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..
- 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/.
If it is left unharvested by its second growing season, the plant sprouts yellow flowers. By this point, though, the root is mostly inedible. Parsnip Latkes with Lox and Horseradish Creme A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes.
Recipe : Parsnip & Carrot ‘Kakiage’ Tempura
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