For the lightest tempura, ensure all ingredients are cold. You can even chill the bowl and flour beforehand. Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy tempura. Experiment with other vegetables! Broccoli florets, thinly sliced onions, and shiitake mushrooms all make excellent tempura. Adjust the dipping sauce to your liking. Add a pinch of grated ginger or a dash of chili flakes for extra flavor.
Sweet Potato Tempura
-
PREP TIME20 mins
-
COOK TIME15 mins
-
TOTAL TIME35 mins
-
SERVING4 People
-
VIEWS15
Crispy, ethereal sweet potato tempura – a delightful dance of textures! Thin slices of sweet potato are enveloped in a light, airy batter and fried to golden perfection. Served with a simple yet flavorful dipping sauce, these morsels are an irresistible treat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate36 g
-
Cholesterol93 mg
-
Fiber3 g
-
Protein8 g
-
Saturated Fat2 g
-
Sodium1269 mg
-
Sugar4 g
-
Fat14 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tempura Batter: In a large bowl, gently beat the eggs until lightly frothy. Gradually whisk in 3/4 cup of ice water, followed by the 3 tablespoons of ice water. (5 minutes)
02
StepIncorporate the dry ingredients: Gently fold in 3/4 cup of all-purpose flour, 1 tablespoon of all-purpose flour, and salt until just combined. The batter should remain slightly lumpy – avoid overmixing. (3 minutes)
03
StepHeat the Oil: Pour oil into a deep-fryer or a large, heavy-bottomed saucepan. Heat the oil to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. Prepare a wire rack lined with paper towels to drain the fried tempura. (10 minutes)
04
StepPrepare the Sweet Potato: Thoroughly dry the sweet potato slices with paper towels. This step is crucial for achieving crispy tempura. (5 minutes)
05
StepFry the Tempura: Dip 3-4 sweet potato slices into the prepared batter, allowing any excess batter to drip back into the bowl. Carefully place the battered slices into the preheated oil, ensuring not to overcrowd the pan. (2 minutes)
06
StepCook until golden brown: Fry for about 2 minutes per side, until the tempura is a beautiful golden brown and the sweet potato is tender. Use a slotted spoon or spider to transfer the tempura to the prepared wire rack to drain. (4 minutes)
07
StepRepeat and Serve: Repeat the dipping and frying process with the remaining sweet potato slices. (15 minutes)
08
StepPrepare the Dipping Sauce: In a small bowl, whisk together the rice wine and soy sauce until well combined. (2 minutes)
09
StepServe Immediately: Serve the sweet potato tempura immediately while it's hot and crispy, accompanied by the dipping sauce. Garnish with a sprinkle of sesame seeds or chopped scallions, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Webster Kuhic
Jun 25, 2025Absolutely delicious! The batter was so light and crispy. Will definitely make again!
Imogene Schamberger
Jun 2, 2025The dipping sauce is perfect. Not too salty, just right!
Jamal Fritsch
May 31, 2025My first time making tempura and it came out great. The instructions were clear and easy to follow.
Paxton Schinner
May 10, 2025I tried it with broccoli and it was amazing! Thanks for the tip!