Description
This Japanese Sweet Potato Tempura recipe offers crispy, golden slices of sweet potato coated in a light, airy tempura batter. Perfect as an appetizer or side dish, these tempura bites are easy to prepare and deliver authentic Japanese flavors with a satisfying crunch. Served immediately with a sprinkle of sea salt or your favorite dipping sauce, they are a delightful treat for any occasion.
Ingredients
Scale
Sweet Potato
- 1 large Japanese sweet potato (about 12 oz), peeled and sliced into ¼-inch rounds
Batter
- 1 cup all-purpose flour
- 1 egg yolk
- 1 cup ice-cold water
Dredging and Frying
- ½ cup cornstarch (for dredging)
- vegetable oil for frying
- sea salt for seasoning
Instructions
- Prepare Sweet Potato: Peel the Japanese sweet potato and slice it into ¼-inch thick rounds. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly with a towel.
- Make Tempura Batter: In a small bowl, whisk together the egg yolk and ice-cold water until combined. Add the flour and stir very lightly with chopsticks or a fork just until the mixture has a lumpy texture; overmixing will reduce crispiness.
- Heat Oil: Pour vegetable oil into a heavy-bottomed pan to about 2 inches depth. Heat the oil to 340–350°F (170–180°C), using a thermometer for accuracy to ensure perfect frying temperature.
- Dredge Sweet Potato: Lightly coat each sweet potato slice in cornstarch, shaking off any excess coating to prevent clumping in the oil.
- Fry Tempura: Dip the dredged sweet potato slices into the cold tempura batter, then carefully lower them one by one into the hot oil. Fry in batches to avoid overcrowding for 2–3 minutes per side, or until the slices become light golden and crispy.
- Drain and Season: Use a slotted spoon to transfer the fried sweet potatoes to a paper towel-lined plate to drain excess oil. Immediately sprinkle lightly with sea salt to enhance flavor.
- Serve: Serve the tempura hot and fresh. They pair wonderfully with a traditional tempura dipping sauce or a dusting of matcha salt for an extra Japanese twist.
Notes
- Keep the tempura batter cold to maintain its light texture and crispiness during frying.
- Avoid overmixing the batter to preserve lumps; this contributes to the classic tempura crunch.
- Serve immediately after frying to enjoy the crispiest texture.
- For variation, serve with tempura dipping sauce or sprinkle with matcha salt for added flavor.
