Chunky Fish Sausage and Vegetable Kakiage Fritters

• 2 sausages Fish sausage
• 120 grams net weight Nagaimo
• 50 grams net weight of the beans only Edamame
• 5 tbsp Tempura flour
• 1 Frying oil

1. Peel the Japanese yams, and cut into about 1 cm cubes.
2. Cut the sausages into 1 cm cubes as well, boil the edamame, and remove from the pods.
3. Mix equal amounts of water (not listed) with tempera flour, and stir in all of the ingredients from Step 1.
4. Heat oil for frying in a pot, and use a spoon to drop in the mixture from Step 2.
5. Using a strong medium heat, fry both sides until crispy while flipping back and forth.
6. Drain the grease, and arrange on plates.
7. Eat with ketchup or another sauce to taste.

sausage, weight nagaimo, weight, flour, oil

Taken from cookpad.com/us/recipes/168183-chunky-fish-sausage-and-vegetable-kakiage-fritters (may not work)