Vegetable Kakiage

Instructions

1. Prepare the vegetables
   Julienne the carrot and sweet potato into thin matchsticks about 2-3 inches long. Slice the onion and green beans thinly. Shred the cabbage finely. Place all vegetables in a large mixing bowl.
2. Make the batter
   In a separate bowl, mix the all-purpose flour, rice flour, and salt. Add the ice-cold water and beaten egg. Mix lightly with chopsticks or a fork until just combined - the batter should be lumpy. Do not overmix as this will develop gluten and make the tempura heavy.
3. Heat the oil
   In a deep, heavy-bottomed pot, heat the vegetable oil to 340-350°F (170-180°C). Test the temperature by dropping a small amount of batter into the oil - it should sizzle and rise to the surface immediately.
4. Fry the kakiage
   Just before frying, pour the batter over the vegetables and mix gently to coat them evenly. Using a large spoon or small ladle, scoop about 1/4 cup of the vegetable mixture, allowing excess batter to drip off, and carefully drop into the hot oil. Fry 3-4 fritters at a time, being careful not to overcrowd the pot.
5. Cook until golden
   Fry the kakiage for about 2-3 minutes, occasionally flipping them gently with cooking chopsticks or a slotted spoon, until they turn golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
6. Drain and rest
   Remove the kakiage with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Allow them to rest for 1 minute before serving for maximum crispiness.
7. Serve
   Arrange the kakiage on a serving plate with lemon wedges and a small bowl of tempura dipping sauce. Serve immediately while hot and crispy. Kakiage can also be served over rice as kakiage-don or with noodles in kakiage soba/udon.