Satsumaimo Tempura - Sweet Potato Tempura

[Ruth_]

Indulge in the crispy delight of Satsumaimo Tempura—a perfect balance of light, crunchy batter and sweet, tender sweet potatoes. This tempura recipe is a great way to elevate your sweet potatoes to a deliciously crispy treat.

Satsumaimo Tempura - Sweet Potato Tempura Recipe:

Ingredients:
- 2 medium sweet potatoes (Satsumaimo)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold sparkling water
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Sea salt to taste

Instructions:
1. Peel and slice the sweet potatoes into thin, even pieces.
2. In a bowl, mix flour, cornstarch, and baking powder. Gradually add cold sparkling water and whisk until just combined (the batter should be lumpy).
3. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
4. Dip the sweet potato slices into the batter, allowing any excess to drip off, and carefully lower them into the hot oil.
5. Fry in batches until golden brown and crispy, about 2-3 minutes per side.
6. Remove with a slotted spoon and drain on paper towels. Season with a sprinkle of sea salt.

Crispy on the outside, sweet and tender on the inside—perfect for a snack or appetizer!

 

[Kuromi_X.O]

I’m definitely going to try this out. Do you think adding a sprinkle of sesame seeds to the batter would add a nice touch, or would that be too much?

 

[otterlyslick]

Indulge in the crispy delight of Satsumaimo Tempura—a perfect balance of light, crunchy batter and sweet, tender sweet potatoes. This tempura recipe is a great way to elevate your sweet potatoes to a deliciously crispy treat.

Satsumaimo Tempura - Sweet Potato Tempura Recipe:

Ingredients:
- 2 medium sweet potatoes (Satsumaimo)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold sparkling water
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Sea salt to taste

View attachment 5868

Instructions:
1. Peel and slice the sweet potatoes into thin, even pieces.
2. In a bowl, mix flour, cornstarch, and baking powder. Gradually add cold sparkling water and whisk until just combined (the batter should be lumpy).
3. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
4. Dip the sweet potato slices into the batter, allowing any excess to drip off, and carefully lower them into the hot oil.
5. Fry in batches until golden brown and crispy, about 2-3 minutes per side.
6. Remove with a slotted spoon and drain on paper towels. Season with a sprinkle of sea salt.

Crispy on the outside, sweet and tender on the inside—perfect for a snack or appetizer!

This Satsumaimo Tempura looks fantastic! Sweet potato tempura sounds like a delicious twist with that crispy texture. Can't wait to try making this myself! Thanks for sharing this tasty recipe!