Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, beetroot & onion ‘kakiage’ tempura. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beetroot & Onion ‘Kakiage’ Tempura is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Beetroot & Onion ‘Kakiage’ Tempura is something which I have loved my whole life.
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To begin with this recipe, we have to first prepare a few components. You can cook beetroot & onion ‘kakiage’ tempura using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot & Onion ‘Kakiage’ Tempura:
- Make ready 1/2 Beet Root
- Make ready 1 Onion *thinly sliced
- Make ready Parsley *leaves picked
- Prepare 50-60 g Fetta Cheese
- Take Plain Flour
- Prepare Tempura Batter *See my 'Tempura Batter' recipe
- Get Oil for frying
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Steps to make 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.
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