Sweet potato tempura- super easy to make
Crunchy with a soft inside. That is what you get when you make a tempura batter for sweet potato. It immediately solves the issue of not having crunchy sweet potato fries!
Tempura of sweet potato and cauliflower
These sweet vegetables bites are an absolute hit with everyone. I can guarantee you. They are crunchy, delicious and almost good for you. I say almost as I’m pretty sure the frying and the batter are not the healthiest but boy is this good! Making the tempura of sweet potato is really straight forward. I have to say there are many different tempura recipes out there and not sure if this one is the most traditional (probably not)
Perfect snack
We came up with the tempura of sweet potato when we made tempura batter for something else. We had left overs and we also had some sweet potato and cauliflower lying around so the choice to make these was pretty straight forward.
The good thing about these sweet potato tempura bites is that you do not need to cook the sweet potato beforehand. You can just leave them raw. The frying is enough to cook them through. Provided you keep them within normal proportions (not too thick!)
I love eating these tempura sweet potato bites with a spicy mayonaise but any sauce of your liking will do. People have asked if it is possible to substitute the sparkling water for still water and yes, sure that is possible but you will lose some of the crispness that is created by using the sparkling water.
Also make sure that the water you are using is ice cold. If it isn’t you can add some ice cubes to the water before using. It really does make a difference in the end result.
It’s worth going out and buying a bottle of sparkling water to make the tempura of sweet potato. If you do not like sweet potato you can easily make this with any kind of vegetable. Don’t use regular potato though. That won’t cook in time, but any easy vegetable such as cauliflower, pumpkin, sweet potato, celeriac and the like will be perfect. Some will be a bit crunchier than the other, but you can slice in different sizes where needed.
Crunchy sweet potato fries
And if you’re like me you have been disappointed time and time again when trying to make crunchy sweet potato fries. It’s almost an impossibility as they get soft before they go crunchy. However, by using the tempura batter this issue is solved instantly. You have all the goods from sweet potato plus the crunchy outside!
Are you a fan of sweet potato? Try this delicious bowl with sweet potato!
Sweet potato tempura
Ingredients
- 1 cup all purpose flour plus extra for dusting
- 2 tbsp cornstarch
- 1 cup sparkling water ice cold
- 1 egg
- salt
- pepper
- 2 large sweet potato cut into strips
- 1/2 head cauliflower broken into small florets
- vegetable oil for frying
Instructions
- Place the oil in a frying pan or a wok and heat it to about 180˚C.
- Cut your sweet potatoes into small strips and cut your cauliflower into small florets
- Make the batter by combining the flour, corn starch, water, egg and salt and pepper
- It's easiest to have some extra all purpose flour on a plate so you can roll the sweet potato through the flour first. Then add to the batter. Let any excess batter drip off
- Add the potatoes covered with batter into the hot oil and wait for them to crisp up and become golden brown.
Nutrition Information
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Now we’re all dying of curiosity! Can’t wait to hear the news. I guess in the meantime we’ll have to satisfy ourselves with this great looking tempura. Oh, and dude food? Well anything that pairs with beer always works. 😉 And usually something that can be eaten with the hands or is really messy to eat. Although I guess you have to be selective. You can eat oysters on the half shell with your hands, but they’re not dude food. Buffalo chicken wings? Dude food.
Very excited to hear what your news is, Simone! Not planning on moving to Stockholm by any chance (and in need of a graphic designer) are you? 😉 hehe
Love the look of this tempura recipe… anything tempura and veggie has my vote… especially if it looks as good as this! Yum! x
Lol… Well you never know, but for now no plans to move to Stockholm.. 😉
Oh you tease! I have some sweet potato in the cupboard, I think I know what I’m making tonight!
Lol.. I do hope you try them Stephanie… Let me know if you do!
Sweet potatoes are so good for us and who doesn’t love anything tempura?
I’m really looking forward to your announcement! I don’t know how long I can hold my breath.
A little difficult to have faith in a recipe that spells “flour” flower.
Although I may be missing something here. Step four says to “dip the potato in some flour” – Off to the grocers for some flower……….
O hahahaha.. You’re so right Ted. I don’t know how that happened but I changed the flower to flour now… Thanks for catching that!
180˚C. Is medium heat? I still dont get it
It’s 350˚ F. Does that make sense?
I would add some sugar to the recipe to give the tempura dough some sweetness. works wonders for my shimp tempura (hawaii style0.
Ah thanks for the tip! Will try that next time!