Sweet Potato Tempura

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.
Sweet Potato Tempura
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.
Cooking Instructions
- 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!
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