940
Ingredients
1/3 cup or more all-purpose gluten free flour (I used Cup 4 Cup)
1/3 cup or more gluten free cornstarch
1 medium carrot, thinly sliced
1 medium sweet potato, thinly sliced
1 small white yam (potato), thinly sliced
3 green onions, sliced diagonally
1/2 of white onion, thinly sliced
3 egg yolks
5 tablespoons water or more
vegetable oil for frying
FOR SERVING:
soy sauce
lemon juice or lime juice
Instructions
- Heat oil in a fryer or wok to 350 degrees F.
- Combine the vegetables in a big bowl. Sprinkle cornstarch and flour then add the egg yolks.
- Add water a tablespoon at a time until making sure it's not too watery.
- When ready to cook, dip your metal spatula in the hot oil then gather a small pile of the vegetable mixture on the spatula.
- Grab a butter knife to push the kakiage into the oil.
- Slowly slide the kakiage into the hot oil.
- Cook for about 30 seconds then flip to cook the other side until. Cook until they turned golden brown and crispy.
- Transfer the kakiage to a plate lined with paper towels.
- Serve with soy sauce and lime juice. Yum!
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