Sweet Potato Tempura Recipe
Ingredients
| Ice water | 1 1/2 Cup (16 tbs) | |
| Egg yolk | 1 Large | |
| All purpose flour | 1 Cup (16 tbs) | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Vegetable broth | 1/2 Cup (16 tbs) | |
| Grated ginger | 1 Tablespoon | |
| 2 sweet potatoes (8 to 10 ounces each), peeled & cut into 1/8-inch-thick slices | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
In a medium size bowl whisk together the water and egg yolk.
Whisk in the flour until smooth.
Set the bowl over ice.
In a small bowl, combine the soy sauce, broth, and ginger.
Set aside.
Soak the potatoes in lukewarm water for 5 minutes.
Drain, rinse under cold water, and pat dry.
In a large heavy pot with high sides, heat 3 to 4 inches of vegetable oil to 375°F.
Pierce a potato slice with a bamboo skewer.
Dip into the batter, let the excess drip off, then lower into the hot oil.
Remove from the skewer.
Repeat with 5 to 7 potato slices (do not crowd them) and fry for 2 to 3 minutes, or until the potatoes are cooked through and the batter is crispy.
Drain on paper towels and fry the remaining potato slices.
Serve immediately, accompanied by the soy sauce mixture.
Whisk in the flour until smooth.
Set the bowl over ice.
In a small bowl, combine the soy sauce, broth, and ginger.
Set aside.
Soak the potatoes in lukewarm water for 5 minutes.
Drain, rinse under cold water, and pat dry.
In a large heavy pot with high sides, heat 3 to 4 inches of vegetable oil to 375°F.
Pierce a potato slice with a bamboo skewer.
Dip into the batter, let the excess drip off, then lower into the hot oil.
Remove from the skewer.
Repeat with 5 to 7 potato slices (do not crowd them) and fry for 2 to 3 minutes, or until the potatoes are cooked through and the batter is crispy.
Drain on paper towels and fry the remaining potato slices.
Serve immediately, accompanied by the soy sauce mixture.
Chef
