Sweet Potato Tempura Recipe

In the meantime peel and slice the sweet potato into thick pieces. Dip 3 slices at a time in the batter letting excess batter drip back into the bowl. The batter should be fairly runny but add more flour or water if you need to adjust the consistency.

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Sweet Potato Tempura

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Fry until golden brown on all sides about 2 to 3 minutes.

Sweet potato tempura recipe. Heat the oil to 375 f. The good thing about these sweet potato tempura bites is that you do not need to cook the sweet potato beforehand. Cut the eggplant lengthwise into very thin about inch or 3 mm slices leaving the top 1 inch part intact.

At a time until a thin batter forms. Fry until golden brown turning once about 2 minutes per side. Mix the batter ingredients in a large bowl whisking until well combined.

3 batter sweet potatoes and make sauce. You can just leave them raw. Microwave until crisp tender and easily pierced with a fork 4 6 minutes.

Slice about 4 sweet potatoes about 1 3 inch thick. Mix together the flour and cornstarch and add to the water sugar salt egg sake stir till well blended. Cup water and combine.

Hold the potatoes above the bottom of the pan for a few seconds to prevent them from sticking. Dip sweet potato onion bell pepper green beans and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Check for doneness after 4 minutes.

Dry sweet potato slices well. Kabocha without peeling the skin slice into 5 mm pieces. Heat oil in a deep fryer or large saucepan to 350 degrees f 175 degrees c.