春菊のかき揚げ｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

Rinse the garland chrysanthemum with water and wipe off the water with kitchen paper. Cut off the root 5 mm to 1 cm wide, cut it into a size that is easy to eat, about 3 cm, and put it in a plastic bag. Add potato starch, close the mouth of the bag and shake while sprinkling with potato starch.

Put oil in a frying pan about 1 to 2 cm in height and keep it warm.

Put eggs and water in a bowl and mix while melting. Add potato starch and cake flour and mix, then add garland chrysanthemum and mix until the tempura flour is familiar.

春菊をスプーンですくって、油に落とし、強めの中火で温度が下がらないように加熱する。

1分半〜2分ほどで揚げたら裏返し、キッチンペーパーの上に取り出して油を切ったら、お皿に盛り付けて完成。