Sweet Potato Tempura
Enjoy the delightful crunch and natural sweetness of sweet potato tempura, a versatile dish perfect as a snack, side dish, or appetizer.
Ingredients
Main Ingredients
- 2 medium sweet potatoes
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold sparkling water Use ice-cold for a crispier texture.
- Optional dipping sauce (like soy sauce or a homemade spicy mayo)
Instructions
Preparation
- Wash and peel the sweet potatoes. Cut them into thin, uniform slices, about a quarter-inch thick or into sticks.
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the cold sparkling water to the dry mixture, stirring gently to combine until a light batter-like consistency forms.
Cooking
- Heat a deep pot or frying pan on medium-high and add enough vegetable oil to submerge the tempura pieces.
- Once the oil reaches about 350°F (175°C), dip each sweet potato piece into the batter, allowing excess to drip off.
- Carefully drop the battered sweet potatoes into the hot oil and fry in batches, avoiding overcrowding.
- Cook for 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
- Continue frying remaining sweet potatoes until all are cooked.
Serving
- Arrange crispy sweet potato pieces on a platter and garnish with sesame seeds, herbs, or sliced green onions.
- Serve with a variety of dipping sauces for enhanced flavor.
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Notes
For optimal texture, serve tempura immediately after frying. Store leftovers in an airtight container and reheat in the oven or air fryer to maintain crispiness.