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Tempura Sweet Potatoes

The key to good tempura is to slice your veggies thinly, your batter is the perfect texture and your oil is seriously hot. With all that in place, you will become famous for your crispy, rich, not oily, tempura.


1 cup whole wheat pastry flour 
pinch sea salt 
1 tablespoon kuzu, dissolved in a small bit of cold water 
3/4-1 cup dark beer or sparkling water 
avocado oil for frying 
1-2 sweet potatoes, thinly sliced 
sea salt 

Mix tempura batter by combining flour and salt. Stir in dissolved kuzu. Slowly add beer or sparkling water to form a thin spoonable batter. Take care that it's not too runny. Set batter aside for 10 minutes before use. The sparkling water or beer and the kuzu are what will make your coating crispy, so they are important ingredients. Prepare the sweet potatoes. Heat about 3 inches of oil in a deep pot over medium heat. Make sure the oil is hot enough to fry--you can check the temperature by simply submerging a pair of chopsticks in the oil. If bubbles accumulate around the chopsticks, the oil is ready. 

Raise the heat to high and begin dipping a few sweet potatoes in the tempura batter and dropping them gently into the oil. Fry until crispy and golden brown. The average frying time is 1-2 minutes--try not to leave the food in the oil too long or your food will be oily, instead of crispy. Drain well on paper. Repeat with remaining sweet potatoes. You may want to keep the fried veggies in a warm oven to keep them crisp while you continue to work. 

Makes 4 servings.  


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