Sweet Potato Tempura
Indulge in crispy perfection with this sweet potato tempura, a delightful fusion of sweet and savory flavors in every bite.
Servings 4
Calories 325kcal
Ingredients
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 egg, beaten
- 1 cup ice cold club soda
- ½ teaspoon salt + more for seasoning
- vegetable oil for frying
- 1 large sweet potato, peeled and sliced into ⅛ inch rounds
- dipping sauce like Tentsuyu
Instructions
- To make the batter, mix together the flour, cornstarch, egg, club soda and salt in a bowl. The batter should be lumpy.
- Heat pot of oil at least 3" deep to 350°F.
- Make sure the sliced sweet potato rounds are dry. Dip 2-3 slices in the batter and let any excess drip back into the bowl before adding to the hot oil. Fry for 2 minutes per side or until golden brown.
- Remove with a slotted spoon or spider strainer and place on a paper towel-lined plate to absorb any excess oil. Sprinkle with salt and repeat with the remaining sweet potatoes. Serve with dipping sauce.
Notes
- Slice the sweet potatoes thinly and uniformly to ensure even cooking. Use a mandoline slicer if you have one for consistent results.
- Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
- Fry the sweet potatoes in small batches to avoid overcrowding, which can lead to uneven frying.
- After frying, place the sweet potatoes on paper towels or a wire rack to drain excess oil.
- Sprinkle a pinch of salt or your preferred seasonings on the tempura as soon as it's out of the oil while it's still hot to enhance flavor.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 398mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g