Sweet Potato Tempura Recipes
SWEET POTATO TEMPURA
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
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
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
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
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