Crispy Sweet Potato Tempura That Will Elevate Your Snack Game Recipe

Introduction

Crispy sweet potato tempura is a delightful snack that combines a light, crunchy batter with the natural sweetness of Japanese sweet potatoes. This recipe uses a unique batter mixture to achieve an airy texture perfect for elevating your snack game. Enjoy these golden bites fresh and hot for the best experience.

Ingredients

• 75 ml cold water (helps create an airy, light batter)
• 50 ml carbonated water (adds extra fizz for crunchiness)
• 15 g cornstarch (for a perfectly crispy finish)
• 75 g cake flour or all-purpose flour (cake flour for fluffier result)
• 0.5 tbsp Japanese mayonnaise or whisked egg (adds richness)
• 2 ice cubes (optional, to keep batter cold and crispy)
• 600 g Japanese sweet potato (satsumaimo, with skin on for sweet, creamy flavor)
• Cooking oil (enough for frying, heated to 160°C / 320°F)

Instructions

1. Step 1: Chill the cold water and carbonated water in the fridge for 20–30 minutes to keep the batter light.
2. Step 2: Sift cornstarch and flour into a bowl, mix thoroughly, and refrigerate for 20–30 minutes.
3. Step 3: Wash and slice the sweet potatoes into thin pieces, keeping the skin on for extra flavor.
4. Step 4: Soak the sweet potato slices in cold water for about 10 minutes to remove excess starch.
5. Step 5: Preheat cooking oil to 160°C (320°F), ensuring enough oil for deep frying.
6. Step 6: In a bowl, mix a few tablespoons of cold water with Japanese mayonnaise, then gradually add the chilled water and carbonated water.
7. Step 7: Slowly combine the chilled flour and cornstarch mixture with the liquids, stirring gently until the batter is slightly lumpy.
8. Step 8: Add two ice cubes to the batter if you want to keep it extra cold and crispy during frying.
9. Step 9: Test the oil temperature by dropping a small amount of batter into the oil; it should sizzle and crisp up right away.
10. Step 10: Drain the sweet potato slices and dust them lightly with flour before dipping into the batter.
11. Step 11: Fry thin slices for about 4–5 minutes, or thicker pieces for 6–7 minutes, turning occasionally until golden and crispy.
12. Step 12: Remove from oil and drain excess oil on a wire rack for best texture.
13. Step 13: Serve hot with your favorite dipping sauce and enjoy!

Tips & Variations

• Use cake flour instead of all-purpose for a lighter, fluffier tempura batter.
• Keep batter cold at all times to enhance crispiness; adding ice cubes helps.
• Try swapping Japanese mayonnaise with a whisked egg for a different richness.
• Serve with classic tempura dipping sauce or a spicy mayo for added flavor.

Storage

Sweet potato tempura is best enjoyed immediately while crispy. If you need to store leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat in a hot oven or air fryer to help regain some crispiness; avoid microwaving, which can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweet potatoes instead of Japanese sweet potatoes?

Yes, you can substitute with regular sweet potatoes, but Japanese sweet potatoes have a sweeter, creamier texture that enhances the tempura’s flavor.

Why is it important to keep the batter cold?

Keeping the batter cold slows gluten development and prevents the batter from absorbing too much oil, resulting in a lighter, crispier tempura coating.

Crispy Sweet Potato Tempura That Will Elevate Your Snack Game Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This recipe for Crispy Sweet Potato Tempura combines the natural sweetness of Japanese sweet potatoes with a light, airy, and ultra-crunchy batter, thanks to the use of cold water, carbonated water, and cornstarch. Perfect as a snack or appetizer, this fried tempura elevates your snack game with its crispy texture and creamy inside.

• Author: lucas
• Prep Time: 40 minutes
• Cook Time: 7 minutes
• Total Time: 47 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Japanese

Ingredients

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Batter Ingredients

• 75 ml Cold water (Helps create an airy, light batter.)
• 50 ml Carbonated water (Adds extra fizz, making the batter even crunchier.)
• 15 g Cornstarch (Acts as a secret ingredient for a perfectly crispy finish.)
• 75 g Cake flour or all-purpose flour (Opt for cake flour for a fluffier result.)
• 0.5 tbsp Japanese mayonnaise or whisked egg (Adds richness to the batter.)
• 2 ice cubes (optional) (Helps maintain a cold batter, enhancing crispiness.)

Sweet Potato

• 600 g Japanese sweet potato (satsumaimo) (Key for that sweet, creamy flavor.)

Cooking

• Cooking oil (Use enough for frying, ensuring it reaches 160°C / 320°F.)

Instructions

1. Chill Liquids: Place the cold water and carbonated water in the fridge and chill for 20-30 minutes to ensure the batter remains cold, which is key to crispiness.
2. Prepare Dry Mix: Sift the cornstarch and flour together into a bowl, mix thoroughly, and refrigerate for another 20-30 minutes to keep the dry ingredients cold.
3. Slice Sweet Potatoes: Wash and slice the Japanese sweet potatoes, leaving the skin on to add texture and flavor.
4. Soak Sweet Potatoes: Soak the sweet potato slices in cold water for about 10 minutes; this helps remove excess starch and prevents sticking during frying.
5. Preheat Oil: Heat cooking oil in a deep fryer or heavy pan to 160°C (320°F), the optimal temperature for frying tempura to achieve a crispy finish without excessive oil absorption.
6. Mix Batter: In a bowl, combine a few tablespoons of cold water with Japanese mayonnaise, then gradually add the chilled water and carbonated water.
7. Combine Dry and Wet Ingredients: Gradually add the chilled flour and cornstarch mixture into the wet liquids, stirring gently until the batter is combined but still slightly lumpy; do not overmix.
8. Add Ice Cubes (Optional): Add two ice cubes to the batter if desired to keep it extra cold for enhanced crispiness during frying.
9. Test Oil Temperature: Drop a small amount of batter into the hot oil to test; if it rises to the surface quickly and crisps up, the oil is ready.
10. Prepare Potato Slices for Frying: Drain sweet potato slices from water, pat dry thoroughly, and lightly dust with flour to help the batter stick better.
11. Fry Sweet Potatoes: Dip the sweet potato slices into the batter, then carefully place them into the hot oil. Fry thin slices for 4-5 minutes or thicker pieces for 6-7 minutes until golden and crispy.
12. Drain Excess Oil: Remove tempura using a slotted spoon or tongs and place on a wire rack to allow excess oil to drain away, keeping the tempura crispy.
13. Serve: Serve the crispy sweet potato tempura hot with your favorite dipping sauce, such as tentsuyu or soy sauce-based dip.

Notes

• Keeping the batter cold is crucial for achieving a light, crispy texture—a combination of chilled liquids and optional ice cubes helps with this.
• Do not overmix the batter; slight lumps ensure better texture.
• Maintain the oil temperature around 160°C (320°F) for even cooking and to prevent greasy tempura.
• Japanese sweet potatoes have a naturally sweet and creamy flavor perfect for tempura; regular sweet potatoes can be substituted but may differ in taste.
• Lightly dusting the sweet potato slices with flour before battering helps the batter adhere better.
• Use a wire rack instead of paper towels to drain fried tempura, which keeps them crispier.

Keywords: Sweet Potato Tempura, Japanese Snack, Crispy Tempura, Fried Sweet Potato