Sweet Potato Tempura with Ginger-Soy Dipping Sauce

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

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

Instructions

1. 1Prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, grated ginger, and sugar. Stir well and set aside.
2. 2Slice the sweet potato thinly (about 0.3175 cm thick).
3. 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.
4. 4Heat vegetable oil in a deep fryer or large pot to 175°C.
5. 5Dip each sweet potato slice in the tempura batter, then carefully place it in the hot oil.
6. 6Fry for 2-3 minutes per side, or until golden brown and crispy.
7. 7Remove the tempura from the oil and drain on paper towels.
8. 8Serve immediately with the ginger-soy dipping sauce.

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