Name: Sweet Potato Tempura
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Eggs - 2 large; Ice water - ¾ cup; Ice water - 3 tablespoons; All-purpose flour - ¾ cup; All-purpose flour - 1 tablespoon; Salt - ½ teaspoon; Oil for frying - 2 cups; Sweet potato, scrubbed and sliced into 1/8-inch slices - 1 large; Rice wine - ¼ cup; Soy sauce - ¼ cup

Ingredients for - Sweet Potato Tempura

1. Eggs 2 large

2. Ice water ¾ cup

3. Ice water 3 tablespoons

4. All-purpose flour ¾ cup

5. All-purpose flour 1 tablespoon

6. Salt ½ teaspoon

7. Oil for frying 2 cups

8. Sweet potato, scrubbed and sliced into 1/8-inch slices 1 large

9. Rice wine ¼ cup

10. Soy sauce ¼ cup

How to cook deliciously - Sweet Potato Tempura

1 . Stage

Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.

2 . Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.

3 . Stage

Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.

4 . Stage

Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.