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Heaven-and-Earth Tempura Cakes

Heaven-and-Earth Tempura Cakes Recipe

  • 1/2 red onion, cut into thin slices through the stem end to make crescent shapes (about 1/3 cup)
  • 1 tablespoon cornstarch
  • Scant 1/3 cup julienne-cut carrot peels (1-inch strips; about 3 ounces)
  • Scant 1/3 cup julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 2 1/2 ounces)
  • 3-ounce chunk bitter melon, cut in half lengthwise, seeds removed, very thinly sliced, salted with 1/4 teaspoon salt, and drained, about 1/4 cup
  • 1 tablespoon cornstarch
  • 2 small zucchini, about 4 ounces total weight, tops trimmed, cut in half lengthwise, and then cut on the diagonal into thin slices, about 2/3 cup
  • Scant 1/3 cup julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces)
  • 2 tablespoons finely shredded summer herbs such as fresh shiso leaves
  • 4 or 5 fresh chives, cut into 1/2-inch lengths
  • Several ice cubes
  • 1/3 cup cold water
  • 1/4 cup self-rising cake flour
  • Vegetable oil for deep-frying
  • 1 to 2 teaspoons aromatic sesame oil (optional)
  • 1/4 teaspoon kosher salt
  • Generous pinch of kona-zansh
  • Generous pinch of tgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges
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