Sweet Potato Tempura with Ginger-Soy Dipping Sauce
Thinly sliced sweet potato, lightly battered and fried until crispy. Served with a flavorful ginger-soy dipping sauce. A naturally dairy and egg-free delight!
Ingredients
- 1 large Sweet Potato
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1/2 cup Ice Water
- 2 cups Vegetable Oil (for frying)
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Fresh Ginger (grated)
- 1/2 teaspoon Sugar
Instructions
- 1Prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, grated ginger, and sugar. Stir well and set aside.
- 2Slice the sweet potato thinly (about 1/8 inch thick).
- 3Prepare the tempura batter: In a bowl, whisk together flour and cornstarch. Gradually add ice water, stirring until just combined. Do not overmix. The batter should be thin and slightly lumpy.
- 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 5Dip each sweet potato slice in the tempura batter, then carefully place it in the hot oil.
- 6Fry for 2-3 minutes per side, or until golden brown and crispy.
- 7Remove the tempura from the oil and drain on paper towels.
- 8Serve immediately with the ginger-soy dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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