Sweet Potato Tempura Recipe

Cook Time: 15 minutes

Tempura Sweet Potatoes with Dipping Sauce

Servings: 4

Ingredients:

• 2 large eggs
• cup ice water
• 3 tablespoons ice water
• cup all-purpose flour
• 1 tablespoon all-purpose flour
• teaspoon salt
• 2 cups oil for frying
• 1 large sweet potato, scrubbed and sliced into 1/8-inch slices
• cup rice wine
• cup soy sauce

Directions:

Step 1: In a large bowl, beat the eggs until frothy. Add cup plus 3 tablespoons of ice water, cup plus 1 tablespoon of all-purpose flour, and teaspoon of salt. Stir until just combined, but the batter should remain lumpy.

Step 2: Heat the oil in a deep-fryer or large saucepan to 350F (175C). Place a wire rack over several layers of paper towels for draining the fried sweet potatoes.

Step 3: Pat the sweet potato slices dry using paper towels. Dip three slices of sweet potato into the batter, allowing any excess batter to drip back into the bowl.

Step 4: Fry the sweet potato slices in the preheated oil for about 2 minutes per side or until golden brown. Use a slotted spoon to transfer them to the wire rack. Repeat with the remaining slices of sweet potato.

Step 5: To prepare the dipping sauce, whisk together the rice wine and soy sauce in a small bowl. Serve alongside the tempura sweet potatoes.

Nutrition Facts (per serving):

• Calories: 315
• Total Fat: 14g (18% DV)
• Saturated Fat: 2g (11% DV)
• Cholesterol: 93mg (31% DV)
• Sodium: 1269mg (55% DV)
• Total Carbohydrates: 36g (13% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 4g
• Protein: 8g (16% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 44mg (3% DV)
• Iron: 2mg (13% DV)
• Potassium: 339mg (7% DV)

Note: The nutritional data is based on the full amount of batter and dipping sauce ingredients. The actual amount consumed may vary. The oil for frying is estimated to retain about 10% after cooking, which will affect the final nutritional value.

Sweet Potato Tempura is a popular Japanese dish that brings together the perfect balance of crispy texture and sweet, savory flavors. While traditional tempura usually features vegetables such as zucchini, mushrooms, or sweet peppers, the addition of sweet potato gives it a unique twist. This dish has become increasingly popular outside of Japan due to its combination of healthy ingredients and satisfying crunch.

Origin of Sweet Potato Tempura

Tempura, in its most basic form, originated in Japan during the 16th century, though its roots can be traced back to Portuguese missionaries who introduced the technique of deep-frying to Japanese cooks. The method of battering and frying vegetables and fish soon became a staple in Japanese cuisine. Sweet potato, originally cultivated in tropical climates, was a natural choice for incorporation into tempura due to its ability to maintain structure when fried, as well as its mildly sweet flavor that contrasts beautifully with the crispy batter.

Regional Variations of Tempura

While the basic tempura recipe remains the same throughout Japan, there are regional variations based on local ingredients and tastes. In the Kanto region, where Tokyo is located, tempura is often served with rice and miso soup, while in the Kansai region, tempura may be served with a more elaborate dipping sauce. Sweet potato tempura, however, is especially beloved in rural areas of Japan where sweet potatoes are a common crop, offering both a nutritious and comforting dish that is easy to prepare with local ingredients.

Differences from Similar Dishes

Although tempura shares similarities with other deep-fried dishes, its distinct feature lies in the batter. Unlike the heavier batters used in dishes like southern fried foods, tempura batter is light and crispy, often made with a combination of cold water, flour, and egg. This gives it a delicate, almost ethereal texture that contrasts with the sweetness of the potato inside. Another key difference between tempura and other fried foods is the technique of frying at a high temperature for a short period, ensuring that the food is crispy without absorbing too much oil.

Where is Sweet Potato Tempura Typically Served?

Sweet potato tempura is commonly served as a side dish or appetizer in Japanese restaurants around the world. It can be found in both casual eateries and high-end tempura bars. In traditional Japanese meals, it is often served as part of a larger set, accompanied by rice, miso soup, and pickled vegetables. In more modern contexts, sweet potato tempura is frequently paired with various dipping sauces, such as soy sauce mixed with rice wine, providing an extra layer of flavor.

Fun Facts About Sweet Potato Tempura

• Sweet potatoes used for tempura are often fried in their skin, which adds a bit of texture and enhances the earthy flavor of the potatoes.
• In Japan, sweet potato tempura is often enjoyed during festivals and special occasions, as sweet potatoes are considered to be a symbol of abundance and good harvests.
• The batter used for tempura is typically chilled before use to help create a crispier texture when fried, which is why some people opt to chill the flour, eggs, and water before mixing.
• Tempura was first introduced to Japan by Portuguese missionaries in the 16th century, but the Japanese quickly adapted it to suit their local ingredients and culinary preferences.

Sweet Potato Tempura continues to be a beloved dish, admired not only for its delicious taste but also for its rich history and cultural significance in Japanese cuisine. Whether you're a fan of tempura or simply looking to try something new, this dish offers a delightful experience that combines both tradition and innovation.

FAQ about Sweet Potato Tempura Recipe

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