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Sweet Potato Tempura

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Ingredients
  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)
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Potato

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