Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, beetroot & onion ‘kakiage’ tempura. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Beetroot & Onion ‘Kakiage’ Tempura is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Beetroot & Onion ‘Kakiage’ Tempura is something which I’ve loved my entire life.

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To get started with this recipe, we have to first prepare a few components. You can cook beetroot & onion ‘kakiage’ tempura using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beetroot & Onion ‘Kakiage’ Tempura:

1. Make ready 1/2 Beet Root
2. Prepare 1 Onion *thinly sliced
3. Get Parsley *leaves picked
4. Make ready 50-60 g Fetta Cheese
5. Make ready Plain Flour
6. Prepare Tempura Batter *See my 'Tempura Batter' recipe
7. Prepare Oil for frying

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Steps to make Beetroot & Onion ‘Kakiage’ Tempura:

1. Slice Beetroot into thin strips. To avoid everything turning to red, rinse the sliced Beetroot to get rid of the red liquid and drain well.
2. Cut Fetta Cheese into 1cm cubes.
3. Place Beetroot, Onion, Parsley and Fetta in a large bowl, sprinkle some Flour over the ingredients and toss to coat. This will help the small pieces and thin slices stick together well.
4. Mix them with the batter.
5. Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry.
6. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
7. Arrange the cooked ‘Kakiage’ on a plate and serve with Salt & Pepper.

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