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Crispy Sweet Potato Tempura

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Japanese
Crispy Sweet Potato Tempura
Ingredients
  • 2 large eggs
  • 3/4 cup ice water
  • 3 tablespoons ice water
  • 3/4 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups oil for frying
  • 1 large sweet potato, scrubbed and sliced into 1/8-inch slices
  • 1/4 cup rice wine
  • 1/4 cup soy sauce
Instructions
1
Prepare the batter mixture: In a large mixing container, whisk eggs until they become light and airy. Gradually add 3/4 cup plus 3 tablespoons of ice-cold water, along with 3/4 cup plus 1 tablespoon of flour and a pinch of salt. The batter should still have visible lumps at this stage.
2
Heat the oil to a high temperature: In a deep-frying device or a large cooking vessel, heat the oil to 350 degrees F (175 degrees C). Set up a wire grid over several layers of paper towels for easy cleanup.
3
Dry the sweet potato slices: Use paper towels to remove excess moisture from the sweet potato slices. Dip three slices into the batter mixture, allowing any excess to fall back into the bowl.
4
Fry the sweet potato slices: Once the oil is hot, carefully place three coated sweet potato slices into the preheated oil. Cook for approximately 2 minutes on each side, or until they turn golden brown. Use a slotted spoon to transfer the cooked sweet potatoes to the wire grid. Repeat this process for the remaining sweet potato slices.
5
Prepare the dipping sauce: In a small mixing bowl, whisk together 2 tablespoons of rice wine and 1 tablespoon of soy sauce. Serve the dipping sauce alongside your tempura.