Fluffy Ganmodoki Tofu Fritters with Sakura Shrimp

• 1 block Tofu
• 1/2 Carrot
• 1/2 small Onion
• 5 Green beans
• 1 handful Sakura shrimp
• 5 tbsp Katakuriko
• 1 Canola Oil

1. Drain the excess water from the tofu very well.
2. Finely chop the carrot.
3. Finely chop the onion.
4. Cut the green beans into small pieces.
5. Combine the carrot, onion and green beans into a bowl.
6. Add the drained Step 5 tofu and katakuriko and blend well.
7. Add the sakura shrimp to Step 6 and mix well.
8. Drop bite-size spoonfuls Step 7 into hot oil.
9. Deep-fry for 2 to 3 minutes until golden brown.
10. Eat with tempura dipping sauce or ponzu I recommend adding ginger to the sauce
11. If you use silken tofu, the batter will be a bit looser, so add more katakuriko until it's firm enough, adjusting the amount as you mix.
12. I personally prefer making the fritters with silken tofu because they turn out very light and fluffy.
13. This is also delicious with chopped shiso leaves instead of green beans.

carrot, onion, green beans, handful, katakuriko, canola oil

Taken from cookpad.com/us/recipes/154361-fluffy-ganmodoki-tofu-fritters-with-sakura-shrimp (may not work)