Sweet potato tempura is a delicious vegetarian appetizer. It's so easy to make at home with simple pantry ingredients and a deep fryer or large saucepan.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
315 Calories
Recipe Instructions
Step 1
Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
Step 2
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
Step 3
Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
Step 4
Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.
Ingredients
3 tablespoons ice water
2 large eggs
1 tablespoon all-purpose flour
2 cups oil for frying
0.5 teaspoon salt
0.75 cup all-purpose flour
0.25 cup soy sauce
0.75 cup ice water
0.25 cup rice wine
1 large sweet potato, scrubbed and sliced into 1/8-inch slices
