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Vegan Kakiage, crispy vegetable fritters
Crispy Mixed Vegetable Tempura

Vegan Kakiage (Tempura Vegetable Fritters)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
Kakiage is a beloved type of Tempura where various vegetable strips are mixed with a light batter and fried into crispy discs. It's like a Japanese fritter, but much airier. The secret lies in the meeting of cold batter and hot oil, creating a burst of steam and an extra crunchy texture. It's perfect for using up leftover veggies and works great in Udon soup or over rice (Kakiage Don).
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Sharp knife (for julienning)
  • Deep pan for frying
  • Ladle or spatula for shaping

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Cut the vegetables (zucchini, carrot, onion) into uniform, thin matchsticks (julienne). Place in a bowl and toss with the 1/4 cup of dusting flour. Ensure every strand is lightly coated.

Tip: This 'dry coating' helps the liquid batter stick to the moist vegetables.
2 ✓

Make the batter: Mix the cornstarch, 3 tbsp flour, salt, and ice water. Mix loosely; lumps are okay!

Tip: Overmixing activates gluten, making the batter chewy. Ice water inhibits this and ensures a crispy result.
3 ✓

Pour the batter over the flour-dusted vegetables and toss to combine. You want a sticky mixture, not a runny one.

Tip: Don't use too much batter; it should just barely coat the vegetables.
4 ✓

Heat oil to 340-350°F (170-180°C). Scoop up a portion of vegetables and slide carefully into the oil.

Tip: Try to flatten it into a disc shape in the oil so the center cooks evenly.
5 ✓

Fry for 2-3 minutes per side until golden brown and rigid. Transfer to a wire rack or paper towels.

Tip: Don't stack them while hot, or the steam will make them soggy.
6 ✓

Serve immediately sprinkled with salt, or with a soy dipping sauce.

Tip: Kakiage is best eaten fresh; it loses its magic after 10 minutes.

Recipe FAQ

Why is it soggy and oily?
The oil temp was too low, or you used too much batter. The batter should barely hold the veggies together, not coat them thickly.
It falls apart in the oil.
Use a ladle or ring mold to hold the veggies together for the first 30 seconds of frying until the batter sets.

Ingredients

  • 1 medium Zucchini (julienned)
  • 1 medium Carrot (julienned)
  • 1 medium Onion (thinly sliced)
  • 1 whole Green Chili (sliced - optional)
  • 1/4 cup All-Purpose Flour (for dusting)
  • 1/3 cup Cornstarch (for batter)
  • 3 tbsp All-Purpose Flour (for batter)
  • 1/2 cup Ice Water
  • 1 tsp Salt
  • 2 cups Vegetable Oil (for frying)