Tempura Sweet Potato Recipe
jalapeno herb aioli, pickled jalapeno
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Ingredients
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Tempura Sweet Potato
Jalapeno Herb Aioli
Pickled Jalapenos
Method
Tempura Sweet Potato Preparation
- 1
Prepare Sweet Potatoes
Peel the sweet potatoes and cut them into thin strips, about 1/4 inch thick.
- 2
Make Tempura Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water while stirring until a smooth batter forms.
- 3
Heat Oil
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry Sweet Potatoes
Dip the sweet potato strips into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry in batches until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Jalapeno Herb Aioli Preparation
- 5
Mix Ingredients
In a small bowl, combine mayonnaise, chopped jalapeno, fresh herbs, lemon juice, minced garlic, and salt. Mix until well combined.
- 6
Chill
Cover and refrigerate the aioli for at least 30 minutes to allow flavors to meld.
Pickled Jalapenos Preparation
- 7
- 8
- 9
Refrigerate
Refrigerate the pickled jalapenos for at least 24 hours before using to enhance the flavor.
