SWEET POTATO TEMPURA
Immerse yourself in the crispy goodness of sweet potato tempura. Learn the tricks for a perfect crunch and discover innovative ways to serve this comfort delight.
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Servings: 2 people
Cost: $5
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Equipment
Ingredients
- 2 medium sweet potatoes, scrubbed
- Vegetable or peanut oil for cooking
- 1/2 cup tempura flour
- 1/4 cup very cold water
Instructions
- Cut the sweet potato into thin slices and soak in a large bowl of water for 5 minutes. Drain and pat dry with paper towels to make sure they are very dry.
- Put about 2 inches of peanut oil (use an oil that has a high smoke point) into a deep, heavy-bottomed skillet or wok and heat it to 375°F (use a thermometer to check).
- Make the tempura batter in a small bowl by combining the tempura flour with the cold water and mixing gently.
- Dip the sweet potato slices with batter, coating them, and slide gently into the hot oil. Don’t overcrowd the oil while cooking. When the sweet potato pieces begin to float up to the surface, gently turn each piece over and cook the other side. When they’re done (about 1 minute per side), drain them on paper towels.
- Serve hot.
Video
Notes
INGREDIENT TIP: Tempura flour is a packaged mix used to make tempura. It’s usually a mixture of wheat flour, starch (potato or corn), baking powder, and salt. You can find this in Asian markets and online.
Nutrition
Sodium: 1mg | Calcium: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.