Simple Way to Vegetable Tempura Udon

Sweet Potato Tempura

The most common toppings are either shrimp tempura or kakiage (a cluster of shrimp and vegetable tempura).

Recipe Summary Sweet Potato Tempura

Uses just one sweet potato! Cheap, easy, and delicious! Broccoli pieces, mushrooms, or onions can also be used.

Ingredients | Vegetable Tempura Udon

2 eggs

½ teaspoon salt

¾ cup ice water

3 tablespoons ice water

¾ cup all-purpose flour

1 tablespoon all-purpose flour

2 cups oil for frying

1 sweet potato, scrubbed and sliced into 1/8-inch slices

¼ cup rice wine

¼ cup soy sauce

Directions

Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 3/4 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices.

Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of soy sauce. The actual amount of soy sauce consumed will vary.

Info | Vegetable Tempura Udon

prep: 15 mins cook: 4 mins total: 19 mins Servings: 4 Yield: 4 servings

TAG : Sweet Potato Tempura

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