Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and sliced into thin rounds
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil, for frying
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Wire rack
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the ice-cold water, whisking constantly until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat until it reaches 375°F on a deep-fry thermometer.
4. Dip the sweet potato slices into the batter, shaking off any excess, and carefully drop them into the hot oil.
5. Fry the sweet potato slices in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes.
6. Use a slotted spoon to transfer the sweet potato tempura to a wire rack to drain off any excess oil.
7. In a small bowl, mix together the granulated sugar and ground cinnamon.
8. Sprinkle the cinnamon sugar mixture over the hot sweet potato tempura.
9. Serve the sweet potato tempura immediately while still warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 45g
- Protein: 3g
- Fiber: 3g
- Sugar: 17g
- Sodium: 310mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of this recipe.
- Other types of oil, such as canola or peanut oil, can be used instead of vegetable oil.
Variations:
- Try using other types of root vegetables, such as carrots or parsnips, instead of sweet potatoes.
- Add a pinch of cayenne pepper to the batter for a spicy kick.
- Serve the sweet potato tempura with a dipping sauce, such as soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the sweet potato slices to ensure they cook evenly and become crispy.
- Do not overcrowd the pot or deep-fryer with too many sweet potato slices at once, as this can cause the temperature of the oil to drop and result in soggy tempura.
- Use a wire rack to drain off any excess oil and prevent the sweet potato tempura from becoming soggy.
Storage instructions:
- Sweet potato tempura is best served immediately while still warm and crispy.
Reheating instructions:
- If you have leftover sweet potato tempura, you can reheat it in a preheated oven at 350°F for 5-7 minutes until heated through and crispy.
Presentation ideas:
- Serve the sweet potato tempura on a platter lined with parchment paper for a rustic look.
- Garnish the sweet potato tempura with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Sweet potato tempura pairs well with a variety of Asian-inspired dishes, such as sushi, stir-fry, or ramen.
Suggested side dishes:
- Serve the sweet potato tempura with a side of steamed rice or a fresh salad for a complete meal.
Troubleshooting advice:
- If the sweet potato tempura is not crispy enough, try increasing the temperature of the oil or frying the slices for a longer period of time.
- If the batter is too thick, add a little more ice-cold water to thin it out.
Food safety advice:
- Be careful when working with hot oil to avoid burns or accidents.
- Make sure the sweet potato slices are evenly coated in the batter to prevent them from sticking together in the hot oil.
Food history:
- Tempura is a popular Japanese dish consisting of battered and deep-fried seafood, vegetables, or other ingredients.
Flavor profiles:
- Sweet potato tempura is sweet, crispy, and slightly spicy, with a hint of cinnamon and sugar.
Serving suggestions:
- Serve the sweet potato tempura as an appetizer or side dish for a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese