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Sweet Potato Tempura

Sweet Potato Tempura with the lightest, crispiest batter is so much easier to make at home than you may think!

Course Appetizer, Snack
Cuisine Asian, Japanese
Keyword appetizer, appetizers for sharing, sweet potato appetizer, sweet potatoes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 400 kcal

Ingredients

  • 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

Instructions

  1. Beat eggs in a large bowl until frothy. Mix in salt, ice water and flour until just incorporated. Batter should still be lumpy.

  2. Pour about 2 inches of oil in a saucepan and heat to 350 degrees F.

  3. 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.
  4. 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.