Sweet potato tempura


Deep fried in a light, crispy batter made with ice cold water and flour. The tempura batter is sometimes made with sparkling water or beer to make it lighter.


  cooking oil (enough for deep frying)
1 egg
1 c flour
1⁄2 t baking soda
2 sweet potato (sliced into thick rounds)
3⁄4 c soda water (ice cold)


Fill your pan or deep fryer with vegetable oil. Heat the oil to 375ºF.

Mix the batter ingredients in a large bowl, whisking until well combined. The batter should be fairly runny, but add more flour or water if you need to adjust the consistency.

Dip the potatoes into the batter and let the excess run off.

Carefully place the potatoes in the oil with a fork or tongs. Hold the potatoes above the bottom of the pan for a few seconds to prevent them from sticking. Fry until golden brown on all sides, about 2 to 3 minutes.

Remove the potatoes from the oil and allow them to drain on a paper towel.

Serve with tempura dipping sauce and enjoy.

Total time
35 minutes
Cooking time
Preparation time
4 servings


One of the best parts of tempura is the dipping sauce and it’s a good thing that it’s very easy to make. Combine cup of water, 1/2 cup soy sauce and 1/4 cup mirin in a bowl and serve with prepared tempura vegetables or seafood.

This will make about 1 1/2 cups dipping sauce, and the sauce can be stored for later use.

Vegetable ans shrimp tempura.


Japanese cuisine

moderate, deep fry
vegetables, side dish
Japan food recipes
Food in Asia


This recipe is demonstrated with sweet potato, but you can substitute other vegetables like onion, carrot, beans, mushrooms and more. You can even do seafood like shrimp, carb and fish. Try a variety batch to see what you like best.