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Almond Kakiage, crispy Korean vegetable fritters with sliced almonds
Crispy vegetable Kakiage fritters with almonds

Crispy Almond Vegetable Fritters (Kakiage)

Author: Flavelo
Recipes Side Dishes
Kakiage is tempura for vegetable lovers: a tangled mound of thinly sliced veggies held together by a light batter. The addition of almonds adds an exciting twist and extra crunch, enriching the sweetness of the fried vegetables with a nutty aroma.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Deep pan for frying
  • Mixing bowl
  • Tongs and wire rack for draining

Allergen Information

⚠️ Tree Nuts (Almond)
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Cut all vegetables into matchstick-thin strips (julienne). This is the most important step for texture.

Tip: Uniform size ensures they cook evenly.
2 ✓

Toss the vegetables and almonds with the flour in a bowl so every piece is coated.

Tip: Flouring creates an 'adhesion bridge' between the wet vegetables and the liquid batter.
3 ✓

Beat the egg with a little ice-cold water, then pour over the vegetables. Toss lightly just to coat.

Tip: Do not overmix! The goal is to inhibit gluten development so it stays crispy.
4 ✓

Heat the oil to approx. 340°F. Take a mound of the mixture and gently slide it into the oil.

Tip: If the batter sinks then immediately floats up, the temperature is right. If it stays down, the oil is cold.
5 ✓

Fry until golden brown on both sides (approx. 2-3 minutes). Drain on a wire rack.

Tip: A rack is better than paper towels as it allows steam to escape, preventing the bottom from getting soggy.

Recipe FAQ

Why is the batter soft?
You likely overmixed the batter (developing gluten) or the oil wasn't hot enough. Use ice-cold water for the batter!
It falls apart while frying.
Try assembling it on a ladle and sliding it into the oil, or use a slightly thicker batter.

Ingredients

  • 1/2 cup Sliced Almonds
  • 1 whole Red Onion
  • 1 whole Green Bell Pepper
  • 1 whole Carrot
  • 1/2 cup Purple Cabbage (optional for color)
  • 1 whole Large Potato
  • 1 large Egg
  • 1/2 cup All-Purpose Flour
  • 1 pinch Salt
  • 2 cups Vegetable Oil (for frying)