Mozuku Seaweed Kakiage Fritters

1. 1

   Put the raw mozuku seaweed in a colander and rinse.

2. 2

   Thinly slice the onion and julienne the carrot.

3. 3

   Combine the ingredients to make the tempura dredging batter (add cold water as needed).

4. 4

   Mix the ingredients from Step 1 into the batter from Step 2.

5. 5

   Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180C, then deep fry until golden brown.

6. 6

   Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.