Sweet Potato Tempura Recipe
Make Sweet Potato Tempura Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Batter
Oil for Frying
Dipping Sauce (optional)
Method
Preparation of Sweet Potatoes
- 1
Peel and Slice
Peel the sweet potatoes and slice them into thin, even strips, about 1/4 inch thick. This will help them cook evenly.
- 2
Soak in Water
Place the sweet potato strips in a bowl of cold water for about 15 minutes to remove excess starch. Drain and pat dry with paper towels.
Batter Preparation
- 3
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well combined.
- 4
Add Water
Slowly add the ice cold water to the dry ingredients, mixing gently until just combined. The batter should be slightly lumpy, do not overmix.
Frying
- 5
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Coat and Fry
Dip each sweet potato strip into the batter, allowing excess to drip off. Carefully place in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes on each side.
- 7
Drain
Using a slotted spoon, remove the fried sweet potato tempura and place them on a plate lined with paper towels to drain excess oil.
Dipping Sauce Preparation (optional)
- 8
Mix Ingredients
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger until well combined.
