Carrot Tops and Shrimp Kakiage Fritters

Carrot Tops and Shrimp Kakiage Fritters

If you come across some nice fresh carrot tops (carrot leaves), give this a try. These deep fried fritters are crispy and crunchy.

Ingredients: 8 fritters

Carrot leaves
65 g of the leaves
3 tablespoons
For the batter:
Commercial tempura flour
6 tablespoons
3 tablespoons
Grapeseed or vegetable oil
1 tablespoon
100 ml
Oil for deep frying


1. Rip the leaves off the carrot tops, removing the thick stems.
2. Peel and de-vein the shrimp, and cut into 1.5 cm pieces. Pat dry with paper towels.
3. Put the leaves and shrimp in a bowl, and sprinkle evenly with katakuriko.
4. Mix the batter together and leave for 2 to 3 minutes. It should feel silky enough that it can fall off a spoon in a smooth stream.
5. Add the batter to the mixture from Step 3, and mix evenly.
6. Fill a large pan about 1/3 full with oil. Add spoonfuls of the combined ingredients to the oil, so that 1/3 of each fritter sticks out from the surface of the oil.
7. When the fritters are a bit fried, turn them over and poke a bit with cooking chopsticks. Turn again and poke several times again, to make them very crispy.
8. Here's a similar platter of fritters using komatsuna and shrimp. This version doesn't use commercial tempura flour.

Story Behind this Recipe

I remembered how delicious the carrot leaf fritters I had a long time ago were. Plus, living on a farm, we get tons of carrot tops.