Sweet Potato Tempura with the lightest, crispiest batter is so much easier to make at home than you may have thought!
This post is sponsored by Annie Chuns. All opinions are my own.
This is it! The last recipe of my yearlong partnership with Annie Chun. I’ve had a chance to create some truly memorable recipes with them during this partnership! Some of my favorites include these Mushroom Dumplings, this Mason Jar Tom Kha Gai and these Sweet Chili Noodles with sesame crusted salmon.
Today I’m sharing a true classic, Sweet Potato Tempura. It makes the most satisfying addition to their Miso Soup Bowl! I always like to keep Annie Chun’s soup bowls in the pantry because they always make for a quick and satisfying meal. I’ll usually add some extra nourishing ingredients such as tofu or vegetables to really make it my own.
You can serve this sweet potato tempura on the side with your favorite dipping sauce for a more complete meal. Or, if you don’t mind the batter soaking up some of the delicious broth, serve a few pieces on top of the miso soup for a fun topper!
Tempura is so easy to make at home
Restaurant quality tempura is surprisingly easy to make at home! All it takes is a simple batter using ingredients you probably already have. You can use this batter to make all kinds of tempura besides sweet potato. I love mushroom and zucchini tempura, too. Or you can try it with onions, asparagus, or shrimp!
Here’s what you’ll need to make Sweet Potato Tempura
- ice water
- vegetable oil for frying
- sweet potato peeled
Tips and tricks
- Make sure to slice the sweet potato thinly and evenly into approximately 1/8-inch rounds. This will ensure that the pieces will cook quickly and evenly.
- Pat the sweet potato slices dry with a paper towel before dipping them into the batter.
- Carefully drop them into the hot oil immediately after coating, letting excess batter drip back into the bowl first. Do a few slices at a time so that you don’t overcrowd the pan (overcrowding will cause too much steam, resulting in tempura that is not crispy).
- Use a slotted spoon to remove the tempura pieces from the pan, then drain them on a paper towel and season with salt. You can keep the finished tempura warm by placing them in an oven safe dish and keeping it in a 200 degree oven while frying the remaining batches.
If you make this Sweet Potato Tempura, leave a comment and rating below,
and share it on Instagram with #LePetitEats!
Sweet Potato Tempura
Sweet Potato Tempura with the lightest, crispiest batter is so much easier to make at home than you may think!
- 2 eggs
- ½ teaspoon salt
- ¾ cup plus 3 tablespoons ice water
- ¾ cup plus 1 tablespoon flour
- Vegetable oil for frying
- 1 sweet potato peeled and sliced into 1/8-inch rounds
Beat eggs in a large bowl until frothy. Mix in salt, ice water and flour until just incorporated. Batter should still be lumpy.
Pour about 2 inches of oil in a saucepan and heat to 350 degrees F.
- Pat sweet potato slices dry on both sides with a paper towel. Dip a few slices in the batter, letting excess batter drip back into the bowl and fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Repeat with remaining sweet potato.
- Serve a few pieces of tempura over Annie Chun’s Miso Soup Bowl, and serve the remaining tempura on the side with soy sauce or other desired dipping sauce.