How to Make Sweet Potato Tempura - A Step-by-Step Guide

Sweet Potato Tempura is a delicious and crispy Japanese dish that is perfect for anyone looking for a simple and easy-to-make appetizer or side dish. The dish, which consists of sweet potato slices battered and deep-fried to a golden perfection, is a delightful combination of sweetness and crunchiness that will leave your tastebuds craving for more.

Tempura as a cooking method was introduced to Japan by the Portuguese in the 16th century, and since then it has become a popular dish in...

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Ingredients

  • 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
  • ¼ cup rice wine
  • ¼ cup soy sauce

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4

  • 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

    315 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 93mg
    • Sodium: 1269mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 2mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 339mg