Description
Delight in the crispy, golden perfection of Japanese Sweet Potato Tempura, a delightful appetizer showcasing the natural sweetness and firm texture of Japanese sweet potatoes. This vegetarian dish is a perfect blend of crunchy exterior and soft interior, a true delight for the taste buds.
Ingredients
Scale
Japanese Sweet Potato Tempura:
- 1 large Japanese sweet potato (sliced into 1/4-inch rounds)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg (cold)
- 3/4 cup ice-cold water
- 1/2 teaspoon salt
- vegetable oil (for frying)
- tempura dipping sauce (optional, for serving)
Instructions
- Prepare the Sweet Potatoes: Peel and slice the sweet potato into thin, even rounds. Soak in cold water for 10 minutes, then pat dry.
- Mix Dry Ingredients: Combine flour, cornstarch, and salt in a bowl.
- Prepare Wet Ingredients: Beat the cold egg and mix with ice-cold water.
- Combine Ingredients: Gently mix wet and dry ingredients, leaving some lumps in the batter.
- Fry the Sweet Potatoes: Heat oil, dip sweet potato slices in batter, and fry until golden and crisp.
- Serve: Drain on paper towels and serve with tempura dipping sauce if desired.
Notes
- Keep the batter cold and do not overmix for a light, crisp coating.
- Experiment with other vegetables like zucchini or bell pepper for variety.
- Japanese sweet potatoes offer a firm texture and natural sweetness, ideal for tempura.
Nutrition
- Serving Size: 4–5 slices
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
