Description
This Japanese Sweet Potato Tempura recipe features crispy, light tempura-battered sweet potato slices that make a delightful appetizer or side dish. The airy batter perfectly complements the natural sweetness of Japanese sweet potatoes, creating a satisfying snack with a hint of indulgence.
Ingredients
Scale
Sweet Potato:
- 1 large Japanese sweet potato (satsumaimo), peeled and sliced into ¼-inch rounds
Batter:
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg
- ¾ cup ice-cold sparkling water or club soda
- ½ teaspoon salt
Additional:
- Vegetable oil for frying
- Optional: dipping sauce (tentsuyu) or soy sauce
Instructions
- Prepare Sweet Potatoes: Peel and slice the Japanese sweet potato into thin rounds, about ¼ inch thick. Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly.
- Make Batter: In a bowl, whisk together the egg and ice-cold sparkling water. Add the flour, cornstarch, and salt. Stir gently until just combined—a few lumps are okay to keep the batter light and airy.
- Fry: Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F. Dip each sweet potato slice into the batter, allowing excess to drip off, and carefully place into the hot oil. Fry for 2–3 minutes per side, or until golden and crisp. Drain on a wire rack or paper towels.
- Serve: Serve immediately with dipping sauce or a sprinkle of sea salt.
Notes
- Keep the batter cold and avoid overmixing to ensure light, crisp tempura.
- These are delicious on their own or as part of a tempura platter with veggies and shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: ~5 pieces
- Calories: 260
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
