Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beetroot & onion ‘kakiage’ tempura. It is one of my favorites food recipes. This time, 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 current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Beetroot & Onion ‘Kakiage’ Tempura is something which I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook beetroot & onion ‘kakiage’ tempura using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot & Onion ‘Kakiage’ Tempura:
- Get 1/2 Beet Root
- Make ready 1 Onion *thinly sliced
- Get Parsley *leaves picked
- Get 50-60 g Fetta Cheese
- Prepare Plain Flour
- Get Tempura Batter *See my 'Tempura Batter' recipe
- Make ready 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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