- Ingredients -
Snap peas
Zucchini
＜Hakuou-age Batter＞
Potato starch 30g
Cake flour 30g
Water 100ml
- Instructions -
① Make the Hakuou-age batter. Dissolve potato starch in water, add cake flour, and mix well until there are no lumps.
② Remove strings from snap peas. Cut zucchini into bite-sized rounds.
③ Coat ② with the batter from ① and deep-fry in 180°C oil.
④ Arrange on a plate and serve with salt. 
