Best 2 Sweet Potato Tempura Recipes

SWEET POTATO TEMPURA

Sweet Potato Tempura image

Uses just one sweet potato! Cheap, easy, and delicious! Broccoli pieces, mushrooms, or onions can also be used.

Provided by KB of Pantego Tx

Categories Appetizers and Snacks

Time 19m

Yield 4

Number Of Ingredients 10

Ingredients

2 eggs
½ teaspoon salt
¾ cup ice water
3 tablespoons ice water
¾ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups oil for frying
1 sweet potato, scrubbed and sliced into 1/8-inch slices
¼ cup rice wine
¼ cup soy sauce

Steps:

Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 3/4 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices.
Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 35.8 g, Cholesterol 93 mg, Fat 13.8 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 1269.1 mg, Sugar 3.5 g

VEGETABLE TEMPURA

Vegetable Tempura image

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories Appetizers and Snacks Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g