Mozuku Seaweed Kakiage Fritters

• 100 grams Raw mozuku seaweed
• 1/2 Onion
• 1/4 Carrot
• 100 ml Plain flour
• 66 ml Cold water
• 2 pinch Salt
• 1 Frying oil

1. Put the raw mozuku seaweed in a colander and rinse.
2. Thinly slice the onion and julienne the carrot.
3. Combine the ingredients to make the tempura dredging batter (add cold water as needed).
4. Mix the ingredients from Step 1 into the batter from Step 2.
5. Place the dredged mixture onto a paddle, drop it gently into oil heated to 170 - 180C, then deep fry until golden brown.
6. Spritz with lemon juice, sprinkle with salt, or dip in tempura sauce, as you like.

mozuku, onion, carrot, flour, water, salt, oil

Taken from cookpad.com/us/recipes/153930-mozuku-seaweed-kakiage-fritters (may not work)