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Sweet Potato Tempura

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Sweet Potato Tempura features thin slices of naturally sweet potato coated in a light, crisp tempura batter and fried until tender inside. Serve immediately with a simple soy and mirin dipping sauce for the best texture.

Ingredients

  • 2 medium sweet potatoes, about 1 pound total
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg
  • 1 cup ice-cold water
  • 1/2 teaspoon baking powder, optional
  • 1/4 teaspoon salt, plus more for serving
  • 4 cups neutral oil, such as canola, vegetable, sunflower, or peanut oil, for frying
  • 1/4 cup soy sauce
  • 1/2 cup water or dashi
  • 2 tablespoons mirin
  • 1 teaspoon rice vinegar, optional
  • 1 teaspoon grated fresh ginger, optional
  • 2 tablespoons grated daikon, optional

Instructions

  1. Wash and peel the sweet potatoes, if desired, then cut them crosswise into even 1/4-inch-thick slices.
  2. Pour the frying oil into a deep, heavy-bottomed pot and heat to 340–350°F (170–175°C).
  3. Prepare the dipping sauce by combining the soy sauce, water or dashi, mirin, and optional rice vinegar. Stir in or serve with grated ginger and daikon if desired.
  4. Whisk the flour, cornstarch, optional baking powder, and 1/4 teaspoon salt together in a bowl.
  5. In a separate bowl, lightly beat the egg with 1 cup ice-cold water.
  6. Immediately before frying, pour the egg mixture into the dry ingredients and stir only a few times. The batter should remain thin and slightly lumpy.
  7. Dip each sweet potato slice into the cold batter, allowing excess batter to drip off.
  8. Carefully lower a few battered slices into the hot oil without overcrowding the pot. Fry for 2–4 minutes, turning if needed, until the coating is crisp and pale golden and the sweet potato is tender.
  9. Remove the tempura with a spider strainer or slotted spoon and drain on a wire rack or paper towel-lined plate.
  10. Allow the oil to return to 340–350°F (170–175°C) and repeat with the remaining sweet potato slices.
  11. Season lightly with salt and serve immediately with the dipping sauce.

Notes

  • Keep the water and batter very cold and mix the batter only briefly for a light, crisp coating.
  • Cut the sweet potatoes no thicker than 1/4 inch so they cook through before the batter becomes too dark.
  • Fry in small batches to prevent the oil temperature from dropping significantly.
  • For an egg-free version, omit the egg and use about 1 cup ice-cold sparkling water, adjusting slightly as needed to create a thin batter.
  • The same batter can be used for zucchini, mushrooms, green beans, broccoli, bell peppers, or eggplant.
  • Store cooled leftovers in a paper towel-lined airtight container in the refrigerator for up to 2 days.
  • Reheat in a 375°F (190°C) oven or air fryer until hot and crisp. Avoid microwaving for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-tempura/