Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, beetroot & onion ‘kakiage’ tempura. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beetroot & Onion ‘Kakiage’ Tempura is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Beetroot & Onion ‘Kakiage’ Tempura is something that I have loved my whole life. They are fine and they look wonderful.

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