Description
This Japanese Sweet Potato Tempura recipe features thinly sliced Japanese sweet potatoes dipped in a light, crispy batter and deep-fried to golden perfection. Served with an optional tempura dipping sauce, it’s a delightful appetizer or snack that highlights the natural sweetness and tender texture of the sweet potatoes with the signature airy crunch of traditional tempura.
Ingredients
Scale
Sweet Potatoes
- 2 medium Japanese sweet potatoes, peeled and cut into 1/4-inch thick rounds
Batter
- 1 cup all-purpose flour, divided
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup ice-cold water
- 1 large egg
For Frying
- Vegetable oil, for deep frying
Optional
- Tempura dipping sauce
Instructions
- Prepare the Oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C), ensuring it is at the right temperature for frying to achieve a crisp coating.
- Toss Sweet Potatoes: In a large bowl, lightly toss the sweet potato slices with 1/4 cup of the all-purpose flour. This step helps prevent the slices from sticking together during frying.
- Make Egg Mixture: In another bowl, whisk together the large egg and the ice-cold water until well combined. The cold water is essential for a light, crispy tempura batter.
- Mix Dry Ingredients: Combine the remaining 3/4 cup flour, cornstarch, baking powder, and salt in a separate bowl. This mixture forms the base of the batter.
- Combine Batter: Gently fold the dry flour mixture into the egg and water mixture. Do not overmix; leave the batter slightly lumpy for a crispy texture.
- Dip and Fry: Dip each sweet potato slice into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry in batches to avoid overcrowding for 3 to 4 minutes, turning once until the pieces are golden and crispy.
- Drain: Remove the fried tempura with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve immediately while hot and crispy, optionally with tempura dipping sauce for enhanced flavor.
Notes
- Keep the batter cold to ensure maximum crispiness when frying.
- Do not overcrowd the pan during frying to prevent the tempura from becoming soggy.
- For an extra touch of sweetness, lightly sprinkle powdered sugar over the fried sweet potatoes before serving.
