Beetroot & Onion ‘Kakiage’ Tempura

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.

Cut Fetta Cheese into 1cm cubes.

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.

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 Salt & Pepper.