With a colorful array of seasonal veggies held together in a delicate lattice of crispy tempura batter, Kakiage is a delightful mixed vegetable tempura.
- 150 grams onions (peeled & sliced) -100 grams green beans (trimmed and cut into 1 1/2-inch lengths) -70 grams carrots (1/2 carrot, julienned) -70 grams maitake mushroom (shredded) -80 grams cake flour (scant 2/3 cup) -1/2 cup club soda (cold)
Toss all of the vegetables with the flour to coat evenly.
Add the cold club soda and stir until barely mixed. Do not overmix.
Pile some of the mixture onto a wide spatula and make a fritter.
Lower the kakiage into oil that's been preheated to 355 F (180 C).
Fry until it's firmed up on one side and then flip it over. Fry until crisp.
Drain the tempura on a paper towel lined rack and serve with salt and lemon.