Beetroot & Onion ‘Kakiage’ Tempura.
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, beetroot & onion ‘kakiage’ tempura. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Beetroot & Onion ‘Kakiage’ Tempura is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Beetroot & Onion ‘Kakiage’ Tempura is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook beetroot & onion ‘kakiage’ tempura using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beetroot & Onion ‘Kakiage’ Tempura:
- {Take of Beet Root.
- {Prepare of Onion *thinly sliced.
- {Take of Parsley *leaves picked.
- {Get of Fetta Cheese.
- {Make ready of Plain Flour.
- {Take of Tempura Batter *See my 'Tempura Batter' recipe (see recipe).
- {Get of Oil for frying.
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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