Recreating my grandma's nostalgic "Carrot Tempura Fritters" that even a carrot-hating young Kasahara could enjoy. This is a simple yet profound dish with the sweetness of carrots and a crispy texture. I'll show you two versions: one with just carrots, and another with added onion and sliced pork.
Ingredients
Main Ingredients (3-4 servings)
- Carrots 2 large
- Onion 1/2
- Sliced Pork 200g
- Lemon 1/4
- All-purpose flour (for dusting) as needed
- Grated ginger a pinch
- Egg yolk 1
- Ice-cold water 150ml
- All-purpose flour (for batter) 90g
Seasonings
- Vegetable Oil for frying
- Soy Sauce a dash
- Salt a pinch
Steps
- First, wash the 2 large carrots, cut them into 5cm lengths with the peel on, then slice them thinly lengthwise into julienne strips. (Key Tip!) Cutting them into matchstick-thin strips will bring out the sweetness of the carrots.
- Dice the 1/2 onion into 1cm cubes and separate the layers.
- Roughly chop the 200g sliced pork.
- Divide the julienned carrots into two bowls, half in each. In one of the bowls, add the chopped onion and sliced pork and mix well.
- Lightly dust the ingredients in both bowls with all-purpose flour (for dusting), ensuring it's evenly coated.
- In a separate bowl, mix the 1 egg yolk and 150ml ice-cold water thoroughly. (Key Tip!) Using cold water and eggs results in a crispier batter.
- Add 90g all-purpose flour (for batter) to the egg yolk and cold water mixture. Stir gently, allowing the flour to sink. Do not overmix, as this can develop gluten and make the batter sticky; it's okay if some flour remains unincorporated.
- Add the batter to the ingredients in the two bowls, mixing until just combined to a consistency where it barely holds together. (Key Tip!) Using more batter initially makes it easier to avoid mistakes. As you get more experienced, using less batter will result in a crispier fritter.
- Carefully place the shaped fritter batter into vegetable oil heated to 170℃ (340℉) using a ladle or wooden spatula.
- Fry the fritters in smaller batches, using the edges of the oil to help firm up their shape as they cook.
- Be careful not to overcrowd the pan, as this can lower the oil temperature. Fry for 3-4 minutes. Continue frying until the bubbles become small and the fritter feels firm to the touch.
- For the version with pork, fry slightly longer than the carrot-only version to ensure the meat is cooked through.
- Transfer the fried fritters to a plate. Serve with a pinch of salt, a dash of soy sauce mixed with a pinch of grated ginger, and a wedge of 1/4 lemon.
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