On the other day, when I was just about to make ‘Kakiage’, a type of Tempura, I wanted to use some vegetables that I have never used for this dish. I almost always use Carrot and Onion, then I tried to find something that would replace them. Carrot is an orange coloured rood vegetable. ‘Are there any orange or red coloured rood vegetables?’ I thought about Beetroot, and I tried.
The result was great and my family really enjoyed it . I served it with Salt and Pepper, but it was not necessary because of the saltiness of Fetta Cheese I also added. If you try this recipe, I recommend you to cook a good amount, because it is so yummy and it wouldn’t last long.
Beet Root 1/2
Onion 1 *thinly sliced
Parsley *leaves picked
Fetta Cheese 50 to 60g
Oil for frying
- Slice Beetroot into thin strips. To avoid everything turning to red, rinse the sliced Beetroot to get rid of the red liquid and drain well.
- Cut Fetta Cheese into 1cm cubes.
- Place Beetroot, Onion, Parsley and Fetta in a large bowl, sprinkle some Flour over the ingredients and toss to coat. This will help the small pieces and thin slices stick together well.
- Mix them with the batter.
- Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
- Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
- Arrange the cooked ‘Kakiage’ on a plate and serve with Salt & Pepper.