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.