Crispy Sweet Potato Tempura That Will Elevate Your Snack Game Recipe
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.
- Prep Time: 40 minutes
- Cook Time: 7 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
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
- 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.
- 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.
- Slice Sweet Potatoes: Wash and slice the Japanese sweet potatoes, leaving the skin on to add texture and flavor.
- 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.
- 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.
- Mix Batter: In a bowl, combine a few tablespoons of cold water with Japanese mayonnaise, then gradually add the chilled water and carbonated water.
- 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.
- Add Ice Cubes (Optional): Add two ice cubes to the batter if desired to keep it extra cold for enhanced crispiness during frying.
- 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.
- 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.
- 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.
- 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.
- 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
