Ingredients
4
4 servings
- •2 large eggs
- •0.75 cup ice water
- •3 tablespoons ice water
- •0.75 cup all-purpose flour
- •1 tablespoon all-purpose flour
- •0.5 teaspoon salt
- •2 cups oil for frying
- •1 large sweet potato, scrubbed and sliced into 1/8-inch slices
- •0.25 cup rice wine
- •0.25 cup soy sauce
Instructions
- Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
- Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
- Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.
Nutritional Facts
Per 4 servings
- Calories: 315
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 3g
- Protein: 8g
- Sugar: 4g
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