How to Make Egg-Free Japanese Sweet Potato Tempura (Satsumaimo Tempura) | Crispy & Sweet Recipe

tempura batter mix

🥗Healthier: homemade batter (flour + cornstarch)

💰Cheaper: all-purpose flour

Homemade batter can be lighter and cheaper.

Cut both ends off the sweet potato and make diagonal slices about the same thickness.

In a bowl, combine cake flour and potato starch with half a cup of cold water, stirring gently until just combined and still lumpy.

Heat vegetable oil in a frying pan to about 1 inch deep.

Use a chopstick to check the oil temperature; small bubbles should appear when it's ready.

Dip sweet potato slices in the batter and gently place them in the hot oil, avoiding touching them until the outer crust is set.

Fry for 2 to 3 minutes until golden brown, then remove and drain before frying the next batch.

Serve with a sprinkle of salt or tempura dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens