Sweet Potato Tempura

Sweet Potato Tempura

Food Wiki
Utilizing only a single sweet potato alongside various staple pantry ingredients, you can create a delightful sweet potato tempura using this recipe. Furthermore, this straightforward method can be extended to craft tempura with other vegetables like broccoli, mushrooms, and onions.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Japanese
Servings 4
Calories 315 kcal

Ingredients
  

Tempura:

  • 2 large eggs
  • ¾ cup ice water
  • 3 tablespoons ice water
  • ¾ cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 2 cups oil for frying
  • 1 large sweet potato, scrubbed and sliced into 1/8-inch slices

Dipping Sauce:

  • ¼ cup rice wine
  • ¼ cup soy sauce

Instructions
 

  • Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
  • Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
  • Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.

Nutrition

Serving: 4gCalories: 315kcalCarbohydrates: 36gProtein: 8gFat: 14gSaturated Fat: 2gCholesterol: 93mgSodium: 1269mgPotassium: 340mgSugar: 4gCalcium: 44mgIron: 2mg
Keyword Sweet Potato Tempura
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Article Categories:
Japanese Appetizer

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