Sweet Potato Tempura

Ingredients

• 2 medium Sweet Potatoes
• 1/2 cup Tapioca Starch
• 1/4 cup Rice Flour
• 1/2 cup Cold Water
• 2 cups Vegetable Oil
• 1/4 cup Gluten-Free Soy Sauce (Tamari)
• 2 tablespoons Mirin (Sweet Rice Wine)
• 2 tablespoons Grated Daikon Radish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the sweet potatoes and slice them thinly into rounds.
2. 2In a bowl, combine tapioca starch and rice flour. Gradually add cold water and mix until just combined. Do not overmix.
3. 3Heat vegetable oil in a deep fryer or large pot to 175°C.
4. 4Dip each sweet potato slice into the batter, ensuring it is fully coated.
5. 5Carefully drop the battered sweet potato slices into the hot oil, a few at a time.
6. 6Fry for 2-3 minutes per side, or until golden brown and crispy.
7. 7Remove the tempura from the oil and place on a wire rack to drain excess oil.
8. 8In a small bowl, combine gluten-free soy sauce (tamari), mirin, and grated daikon radish for the dipping sauce.
9. 9Serve the sweet potato tempura immediately with the dipping sauce.

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