Servings:
Yield : 4 servings
Ingredients
- 2 cup rice flour
- 1 tablespoon kucho karu chile powder
- 1 quart soda
- 1 quart potato
- 1 quart daikon
- 1 quart Japanese eggplant
- 1 bunch scallions
- 1 bunch Grapeseed or canola oil
- 1 bunch Kosher salt and black pepper
- 1/2 cup three chili dipping sauce
Preparation
Baking Directions:
In a large bowl, add flour and chili powder and whisk in the soda until a pancake batter consistency is achieved.
Fill a fryer or stockpot 1/3-full with oil and heat to 350°F.
Dip the vegetables in the batter, shake off excess, and fry until golden brown and delicious.
Drain on paper towels and season lightly with salt while still hot.
Serve with dipping sauce.
