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Kombu and Vegetable Tempura Fritter

Kombu and Vegetable Tempura Fritter
A kind of tempura which shredded vegetable and kombu mixed together in tempura batter and deep fried.


Japanese Dish


  • 3 Kombu kelp
  • 5-6 Pea pods
  • 1/3 Carrot
  • 1/2 Onion
  • Oil
  • 3 ounces (80g) Flour
  • 1 Egg
  • 5 ounces (150ml) Water


  1. Soak kombu kelp in water till kelp gets soft for 30 minutes.
  2. Cut kombu seaweed and carrot into strips, onion and pea pods into slices.
  3. Put beaten egg and cold water into a bowl and mix well. Add flour and step 2 together and mix for batter.
  4. Heat frying oil to 340F and pour ladleful of step 3 and fry till both sides are light golden.
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