Sweet Potato Tempura is a great ingredient for any recipe, especially for tempura. It absorbs the oil from the batter and releases its natural sweetness when cooked. This is a simple yet delicious and mouthwatering Japanese sweet potato tempura recipe. This recipe will ensure that you have a fully fried tempura batter ready to go when you need it.
A Sweet Potato Tempura is a deliciously crunchy, crispy, and cooked Japanese potato. It is usually served with a green salad and seasonal vegetables, as well as a dipping sauce. It is also often used as an ingredient in side dishes or salads. There are many different types of sweet potatoes, including the brown variety. The sweet potato makes this dish crunchy and delicious. This recipe is also great for Thanksgiving and Christmas.
Sweet Potato Tempura is a Japanese-style dish that can be made using all kinds of sweet potatoes. It’s perfect when served with a side of rice and miso soup, as it can be a healthy, not to mention delicious, side dish. This is a very simple recipe and it’s perfect for entertaining with friends or family. They are a great source of fiber, and protein and can be eaten like chips. It is a delicious and healthy vegetable dish.
How To Make Sweet Potato Tempura
The crispy and sweet, Sweet Potato Tempura is a quick and easy appetizer you can prepare in a matter of minutes. It’s the perfect way to serve your finger food during game day, tailgating, and any party. Sweet potato tempura is a Japanese-inspired recipe that is typically made with sweet potato, onions, salt, soy sauce, and rice wine.
Ingredients
- 2 eggs
- ½ teaspoon salt
- ¾ cup ice water
- 3 tablespoons ice water
- ¾ 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:
- ¼ cup rice wine
- ¼ cup soy sauce
Step By Step Instructions To Make Sweet Potato Tempura
Step 1
In a large bowl, beat eggs until frothy. Salt, 3/4 cup plus three tablespoons ice water, and 3/4 cup plus one tablespoon flour are stirred in until just incorporated, but the batter is lumpy.
Step 2
A deep-fryer or large saucepan should be heated to 350 degrees F (175 degrees C).
Step 3
Slices of sweet potato should be dried well. Let excess batter drip back into the bowl after dipping 3 slices in the batter. Once golden brown, turn once and fry for about two minutes on each side.
Step 4
Place on a cooling rack set over paper towels after being lifted with a slotted spoon. With the remaining slices, repeat the process.
Step 5
To make the dipping sauce, whisk together rice wine and soy sauce in a small bowl.
Conclusion
We hope you enjoyed our Sweet Potato Tempura. This sweet potato tempura recipe is a great way to eat healthily and it’s a delicious way to enjoy a traditional Japanese dish. The recipe is fairly simple, it’s best to use organic sweet potatoes, and it’s especially nice to enjoy this tempura as an appetizer or as part of a larger meal with rice. Thank you for reading!
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Sweet Potato Tempura Recipe
Ingredients
- 2 eggs
- ½ teaspoon salt
- ¾ cup ice water
- 3 tablespoons ice water
- ¾ 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:
- ¼ cup rice wine
- ¼ cup soy sauce
Instructions
- In a large bowl, beat eggs until frothy. Salt, 3/4 cup plus three tablespoons ice water, and 3/4 cup plus one tablespoon flour are stirred in until just incorporated, but the batter is lumpy.
- A deep-fryer or large saucepan should be heated to 350 degrees F (175 degrees C).
- Slices of sweet potato should be dried well. Let excess batter drip back into the bowl after dipping 3 slices in the batter. Once golden brown, turn once and fry for about two minutes on each side.
- Place on a cooling rack set over paper towels after being lifted with a slotted spoon. With the remaining slices, repeat the process.
- To make the dipping sauce, whisk together rice wine and soy sauce in a small bowl.