Sweet Potato Tempura
|Ice water||1 1⁄2 Cup (24 tbs)|
|Egg yolk||1 Large|
|All purpose flour||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||1 Tablespoon|
|Sweet potatoes||20 Ounce, peeled and cut into 1/8 inch thick slices (2 Pieces, 10 Ounce Each)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
In a medium size bowl whisk together the water and egg yolk.
Whisk in the flour until smooth.
Set the bowl over ice.
In a small bowl, combine the soy sauce, broth, and ginger.
Soak the potatoes in lukewarm water for 5 minutes.
Drain, rinse under cold water, and pat dry.
In a large heavy pot with high sides, heat 3 to 4 inches of vegetable oil to 375°F.
Pierce a potato slice with a bamboo skewer.
Dip into the batter, let the excess drip off, then lower into the hot oil.
Remove from the skewer.
Repeat with 5 to 7 potato slices (do not crowd them) and fry for 2 to 3 minutes, or until the potatoes are cooked through and the batter is crispy.
Drain on paper towels and fry the remaining potato slices.
Serve immediately, accompanied by the soy sauce mixture.
Serving size: Complete recipe
Calories 1464 Calories from Fat 439
% Daily Value*
Total Fat 50 g76.4%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 185.1 mg61.7%
Sodium 7756.3 mg323.2%
Total Carbohydrates 223 g74.4%
Dietary Fiber 22.4 g89.8%
Sugars 26.5 g
Protein 32 g64.9%
Vitamin A 1612.9% Vitamin C 23.9%
Calcium 24.6% Iron 67.9%
*Based on a 2000 Calorie diet