For the batter (koromo)
- 125g of Ruggeri rice flour + a few spoons for flouring
- 200ml of iced natural water
- 1 egg yolk (it can also be eliminated, slightly increasing the quantity of water)
Other ingredients
- 1 small courgette
- 1 small potato
- 1 small carrot
(but also aubergines, peppers, green beans, asparagus, artichokes, mushrooms, courgette flowers, prawns, calamari, cuttlefish, octopus, cod... the important thing is not to mix more than three ingredients at a time and not to combine two fish/molluscs)
- seed oil (for me sunflower)
- salt
Preparation
Wash and clean the vegetables, then cut them into julienne strips (“sengiri” cut for slightly thin and crispy pancakes) or into small pieces (“mijin giri” cut).
As the ingredients are ready, cover them and store them in the fridge.
For the batter, beat the egg yolk with the water, then add the sifted flour – mixing briefly – and place it temporarily in the fridge (or freezer).
Take the ingredients in julienne/pieces, mix them in a bowl and sprinkle them with a pinch of flour, mixing quickly with your hands so that everything is dry.
Meanwhile, in a frying pan or wok, bring the oil to temperature. Combine the batter and vegetables and spoon the mixture into the hot oil (not too many pieces, otherwise the temperature of the oil will drop too much).
While the fritters are cooking, place the bowl with the ingredients in the fridge because for good frying it is important that they are very cold.
Drain the kaki-age on absorbent paper and add salt only at the end, to keep them crunchy.
