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Submitted by Hidemi Walsh
This is the combination of Latkes and Japanese kakiage tempura. Russet potatoes, carrots and green onion kakiage tempura and serve with matcha salt. In Japan, tempura including kakiage tempura are served with tempura dip (Tentsuyu) or salt. In order not to get crispy tempura soggy, I prefer salt so I made matcha salt to add more umami. Make thin kakiage tempura so that they are crispy and so irresistible.
4 small russet potatoes, total 13-14 oz
2 oz. carrot
1 large or 2 small green onion
6 tablespoons all-purpose flour, divided
4 teaspoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold water
canola oil for frying
1 teaspoon kosher salt
3/4 teaspoon matcha powder
Peel and julienne potatoes and carrots. Cut off the tip of green onion and slice green onion thinly diagonally. Put all vegetables into a large bowl and mix to combine. Add 2 tablespoons flour to the bowl and mix to coat the vegetables with the flour well.
Make tempura batter. In another bowl, mix together 4 tablespoons all-purpose flour, cornstarch, kosher salt, baking powder and water. Add the batter to the potato mixture bowl and mix just until combined (if the mixture is too thin, add some flour but if the mixture is too thick, add some water).
Heat enough canola oil (1.5-2 inches) to fry kakiage tempura in a deep skillet.
When the oil gets hot, scoop 1/6-1/4 cup of the potato mixture, place on a spatula and slide into the hot oil carefully (if it is thick, press the top to flatten so that tempura gets crispier). Add a couple of more of the potato mixture but not too crowded. Fry over medium high heat until golden brown and crisp. Flip the kakiage tempura and fry the other sides until golden brown and crisp. Drain on paper towels lined plate. Repeat this until the potato mixture is fried.
Make matcha salt. In a small bowl, mix together matcha powder and kosher salt.
Place potato kakiage tempura on a large serving plate or individually and serve with the matcha salt.
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