19 Ingredients
  • 1/2 red onion, cut into thin slices through the stem end to make crescent shapes (about 1/3 cup)
  • 1 tablespoon cornstarch
  • Scant 1/3 cup julienne-cut carrot peels (1-inch strips; about 3 ounces)
  • Scant 1/3 cup julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 2 1/2 ounces)
  • 3-ounce chunk bitter melon, cut in half lengthwise, seeds removed, very thinly sliced, salted with 1/4 teaspoon salt, and drained, about 1/4 cup
  • 2 small zucchini, about 4 ounces total weight, tops trimmed, cut in half lengthwise, and then cut on the diagonal into thin slices, about 2/3 cup
  • Scant 1/3 cup julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces)
  • 2 tablespoons finely shredded summer herbs such as fresh shiso leaves
  • 4 or 5 fresh chives, cut into 1/2-inch lengths
  • Several ice cubes
  • 1/3 cup cold water
  • 1/4 cup self-rising cake flour
  • Vegetable oil for deep-frying
  • 1 to 2 teaspoons aromatic sesame oil (optional)
  • 1/4 teaspoon kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges
Nutrition
177
9% daily value
2 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

7% 4

Saturated

2% 0

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

11% 32

Carbs (net)

- 28

Fiber

19% 5

Sugars

- 5

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

12% 276

Calcium

6% 63

Magnesium

10% 40

Potassium

12% 585

Iron

16% 3

Zinc

8% 1

Phosphorus

12% 87

Vitamin A

42% 378

Vitamin C

63% 57

Thiamin (B1)

21% 0

Riboflavin (B2)

16% 0

Niacin (B3)

13% 2

Vitamin B6

21% 0

Folate equivalent (total)

30% 120

Folate (food)

- 80

Folic acid

- 24

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

13% 16

Sugar alcohols

- 0

Water

- 225
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