Sweet Potato Tempura Recipe
Recipe information
Make Sweet Potato Tempura in just 30m. 1pc
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Ingredients
Vegetables
Batter
Oil
Preparation
1. Prepare the Sweet Potato
Wash the sweet potato thoroughly under running water. Peel the skin off and cut it into thin strips, about 1/4 inch thick.
Batter Preparation
2. Mix the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water and whisk until the batter is smooth and has no lumps. The consistency should be light and slightly runny.
Frying
3. Heat the Oil
In a deep pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface.
4. Fry the Sweet Potato
Dip the sweet potato strips into the batter, allowing excess to drip off. Carefully place the battered sweet potato into the hot oil. Fry in batches for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan.
5. Drain and Serve
Using a slotted spoon, remove the tempura from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with a dipping sauce of your choice.
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