Enjoy the crispy texture and delightful flavor of sweet potato tempura, served with a savory dipping sauce. Perfect for snacking or as an appetizer.
Ingredients
1 large Eggs
3/4 cup plus 3 tablespoons cup Ice-cold water
3/4 cup plus 1 tablespoon cup All-purpose flour
a pinch none Salt
2 medium Sweet potatoes
as needed none Oil for frying
2 tablespoons tablespoon Rice wine
2 tablespoons tablespoon Soy sauce
Method
In a large bowl, whisk the eggs vigorously until they are frothy. Gradually incorporate 3/4 cup plus 3 tablespoons of ice-cold water, followed by 3/4 cup plus 1 tablespoon of flour and a pinch of salt, ensuring the batter remains lumpy for that ideal texture.
Heat oil in a deep-fryer or a large saucepan to 350 degrees F (175 degrees C). Set up a wire rack covered with several layers of paper towels to catch excess oil.
Using paper towels, thoroughly dry the sweet potato slices. Dip three slices into the batter at a time, letting any excess drip off before carefully placing them into the hot oil. Fry until they achieve a lovely golden brown color, about 2 minutes on each side, then use a slotted spoon to transfer them to the wire rack. Repeat this process with the remaining slices.
To make the dipping sauce, mix rice wine and soy sauce in a small bowl, whisking until fully combined. Serve this sauce alongside your crispy tempura for a delightful treat.
