The 7 Day Detox Diet - Kakiage or Japanese Vegetable Fritters

Kakiage or Japanese Vegetable Fritters

Ingredients:

To prepare:

To cut the vegetables julienne means to cut them into thin, long strips. You don’t have to be too precise as long as the vegetables are of the same size, more or less, so that they cook at the same time.

Wash the vegetables and place in a bowl. Add in the flour and the cornstarch and toss. Add the vodka then add water in small amounts, tossing as you go. Add a pinch of salt and pepper. Add enough water that the mixture of flour and cornstarch turns into a paste but isn’t runny.

In a saucepan or a deep pan, pour in the peanut oil and turn the heat to high. If you have a kitchen thermometer, you can measure the temperature until the oil is 190°C. If you don’t have a kitchen thermometer, you can get the right temperature by using a bit of onion or a pinch of flour. When the oil is hot enough, the thin slice of onion should brown almost immediately or the flour will bubble or froth and disappear.

Take a handful of the vegetables and flatten into a patty with your hand before placing inside the hot oil. Be careful to gently place the vegetables into the oil, moving the patty away from you. With a wooden spoon, make sure both sides of the vegetable fritters are brown then remove from the oil and place on a plate lined with paper towels to soak up the excess oil. Repeat until all of the vegetables are gone.

Serve with a lemon slice so that you can drizzle a little lemon juice for flavor.

This is an excerpt from the book:  The 7 Day Detox Diet