Japanese Fritters


Preparation info

  • Difficulty


  • Makes:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes
Cooking: 15 Minutes

These Japanese fritters are similar to an Indian bhaji. One great thing about kakiage is that there are no strict rules about the ingredients or possible combinations. Try using other vegetables (root vegetables always work well) and other types of seafood.



  • ½ onion, thinly sliced
  • 100 g ( oz) carrot, cut into thin matchsticks
  • 100 g ( oz) small prawns (shrimp), peeled
  • 10 g (¼ oz) flat-leaf parsley, roughly chopped
  • 400 ml (14 fl oz) ice-cold sparkling water


  • 3 cups (750 ml) sunflower oil, for deep-frying
  • 120 g ( oz) plus 2 tablespoons self-raising flour
  • 100 g ( oz) tin corn kernels, drained
  • a pinch of sea salt and ground black pepper


Heat the oil for deep-frying in a large, deep pan to 180°C (350°F).

Combine the 2 tablespoons flour with the vegetables, prawns and parsley and lightly mix in a bowl.

Pour the sparkling water into a large bowl, sift the remaining flour and the salt into the bowl and combine very gently with a whisk. You don’t need to mix it perfectly, and don’t worry if the flour isn’t completely mixed in.

Add the flour-coated ingredients to the bowl and mix lightly.

Scoop up a ladle of the vegetable mixture and carefully drop it into the hot oil. Use a spoon to keep the fritters together against the side of the pan.

Cook the fritters for 30 seconds on one side, then flip and cook for another minute. Lift the cooked fritters from the oil with a slotted spoon. Shake to remove the excess oil, then place them on paper towel to drain. Repeat with the rest of the mixture.