Sweet Potato Tempura Recipe

Name: Sweet Potato Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/2 teaspoon salt; 3/4 cup ice water; 3 tablespoons ice water; 3/4 cup all-purpose flour; 1 tablespoon all-purpose flour; 2 cups oil for frying; 1 sweet potato, scrubbed and sliced into 1/8-inch slices; Dipping Sauce:; 1/4 cup rice wine; 1/4 cup soy sauce

Servings: persons

2 eggs
1/2 teaspoon salt
3/4 cup ice water
3 tablespoons ice water
3/4 cup all-purpose flour
1 tablespoon all-purpose flour
2 cups oil for frying
1 sweet potato, scrubbed and sliced into 1/8-inch slices
Dipping Sauce:
1/4 cup rice wine
1/4 cup soy sauce

1
Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 1 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy.
2
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3
Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices.
4
Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

1297

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, 1/2 teaspoon salt, 3/4 cup ice water, 3 tablespoons ice water, and more.

Yes, Sweet Potato Tempura falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Tempura

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