japanese veggie fritters

this is the one-step japanese deep fry technique that my mom taught me. the batter isn’t as fancy as jamie oliver’s curried cauliflower fritter recipe but it is just as good.

i don’t deep fry often but for this dish, there is no option. just deep fry and enjoy!


For the fritters

  • 2 large carrots, peeled and cut into long thin strips (approximately 1/4″ height x 1/4″ depth)
  • 1  large potato, peeled and cut into long thin strips (approximately 1/4″ height x 1/4″ depth)
  • 1/2 pound string beans, cut off ends
  • canola oil

For the batter

  • 1 cup all purpose wheat flour
  • 1/2 cup cold water

For the sauce

  • soy sauce
  • 2 cloves garlic, minced


First make your batter. Add the flour and water into a medium sized mixing bowl and  whisk gently. Check the consistency – you want it to be the thickness of heavy cream. If it’s too thick, add a little water at a time. Don’t worry too much about having little lumps in the batter, as they’ll just become nice crunchy bits when you start frying. Put aside.

Pour the oil into a deep saucepan – you want it to be about 4 to 5 inches deep – and heat it to 350 degrees F.

Pair vegetables (one carrot/one potato, one carrot/one string bean, etc), dip into batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don’t get splashed. Mix and match veggies or double up veggies as desired.

It is best to fry them in batches so you don’t overcrowd the pan. Turning them when one side is browned and crisp. When both sides are browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan.

Add soy sauce with minced garlic in a sauce bowl and serve with fritters.

Dip veggie fritter in garlic soy sauce and enjoy!


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