Spicy Tempura Sweet Potatoes
February 14, 2014
There’s nothing quite like deep frying to get people to eat their veggies, right? In this recipe, a light, crisp batter combines nicely with the natural sweet flavor of the sweet potatoes. Served with a tart dipping sauce, this is food heaven . . . and loaded with carotenoids for health, but no one needs to know.
Makes 5–6 servings
Ingredient List:
- 2 sweet potatoes, thinly sliced on the diagonal, do not peel
Batter
- 1 cup sprouted whole wheat flour or whole wheat pastry flour
- ½ cup semolina flour
- Sea salt
- Generous pinch chili powder
- 1 teaspoon baking powder
- 1 tablespoon kuzu, dissolved in
- 3 tablespoons spring or filtered water sparkling water
Dipping Sauce
- Soy sauce
- Fresh lime juice
- avocado oil for frying
Step By Step Instructions:
Slice the sweet potatoes and cook them in boiling water for 3 minutes. Transfer to a kitchen towel and dry them completely.
Make the batter by combining flours, salt, spices and baking powder. Stir in dissolved kuzu and enough sparkling water to create a thin batter, as for pancakes. Set aside for 5 minutes.
Make the dipping sauce by whisking together equal amounts of soy sauce and lime juice.
Heat 2 inches oil in a deep pot over medium heat. When the oil is hot, dip sweet potato slices in batter and fry until golden, about 2 minutes. Drain well and serve with dipping sauce on the side.
COOK’S TIP: You can keep the sweet potatoes that are fried in a warm oven so they stay crisp while you fry the balance of them.
