Parsnip & Carrot ‘Kakiage’ Tempura

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/