- **The vegetable preparation:** Thin julienne or matchstick cuts — all the same length for cohesion. - **The batter quantity:** Just enough batter to barely hold the vegetables together when formed — not a thick coating. The vegetables should still be visible. - **The forming:** A portion of barely-battered vegetables placed on a flat spoon or spatula, then slid gently onto the oil surface. The flat entry prevents the fritter from falling apart. - **The cooking:** Left undisturbed for 60 seconds to allow the batter on the contact side to set before any movement.
Tsuji Second Batch TJ-41–TJ-55 + Modernist Cuisine Second Batch MC-21–MC-35