Sweet Potato Tempura recipe

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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
¼ cup rice wine
¼ cup soy sauce

Nutrition Info

314.7 calories
carbohydrate: 35.8 g
cholesterol: 93 mg
fat: 13.8 g
fiber: 2.9 g
protein: 8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1269.1 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 3/4 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy.

  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  3. Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices.

  4. Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

Recipe Yield

4 servings

Recipe Note

Uses just one sweet potato! Cheap, easy, and delicious! Broccoli pieces, mushrooms, or onions can also be used.

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