Sweet Potato Tempura

Name: Sweet Potato Tempura
Ingredients: 1 medium sweet potato; 3 tablespoons all-purpose flour; 1 tablespoon potato starch; Vegetable oil for frying; 1/4 cup water (50 ml); Salt or bouillon, to taste (depending on what you're frying)

裕ママ @cook_40035487

You can make crispy tempura without using cold water or eggs. Enjoy it with various vegetables, so give it a try! o0
*Updated the cover photo.
The origin of this recipe
I saw on TV (I forgot which program...) that adding potato starch to flour makes fried foods crispy, so I simplified it. Now, I also use potato starch for making kakiage, and it turns out crispy.

Saved

Ingredients

1medium sweet potato
3 tablespoonsall-purpose flour
1 tablespoonpotato starch
Vegetable oil for frying
1/4 cupwater (50 ml)
Salt or bouillon, to taste (depending on what you're frying)

Saved

Steps

1

Wash the sweet potato, slice it into rounds, and soak in water to remove bitterness. Drain the sweet potato and coat with some extra flour.
2

In a bowl, combine the flour and potato starch, then add 1/4 cup (50 ml) of water. Lightly mix with a fork until some flour remains visible.
3

Add one-third of the sweet potato slices to the bowl and coat them evenly. Be careful not to overmix.
4

Fry the coated sweet potato slices in a heated tempura pot until a bamboo skewer can easily pierce through.
5

We enjoy eating this tempura at home.
6

I also tried making it with eggplant, and it turned out delicious!
7

On 11/10, I made smelt tempura too! It's crispy and easy to eat.
8

On 2009.11/14, I tried frying pork wrapped with lots of cabbage, and the kids loved it!
9

On 2010.05.4, I made burdock root tempura. I microwaved it for about 1 minute before frying. Adding 1/2 teaspoon of bouillon to the batter made it tasty!