Crispy, flavorful, and delicious tempura from the comfort of your own home!
Tempura is always my favorite part of going to sushi restaurants, but I had never thought to try making it myself. For some reason I was under the impression that it took tons of work and obscure ingredients. But the truth is, it is actually super simple to make and didn’t require any ingredients that I didn’t already have!
One of my favorite things about this recipe is that I didn’t even have to deep fry the tempura! I only used about half a centimeter deep pool of oil and they turned out super crispy. You can also feel free to use this recipe as a basis for making any other kind of tempura you’d like! I will soon be trying oyster mushroom tempura since I am growing oyster mushrooms at the moment!
This sweet potato tempura…
– requires only six ingredients,
– is sooooo crispy,
– goes well with a variety of dishes (I love mine with sushi, curry, or ramen),
– ands is 100% plant based!
Vegan Sweet Potato Tempura
Crispy, flavorful, and delicious tempura from the comfort of your own home!
Prep Time: 10 mins – Cook Time: 20-30 mins – Yield: 10-15 pcs
Ingredients:
– 1 sweet potato; sliced into 10-15 pieces (any shape, I like mine in french fry shapes)
– 1 cup all purpose flour
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1 cup water
– oil for frying (enough to fill your pan at least 5mm or 1/4″ deep)
Instructions:
- In the oven or air fryer, cook your sweet potato pieces for 15-20 minutes, or until they are partially softened.
- While the sweet potatoes are cooking, add the flour, corn starch, salt, and water to a medium bowl and stir until combined.
- Once the sweet potatoes are done with their initial cooking, add the oil to a pan to begin heating the oil.
- Dip each piece of sweet potato into the batter (and let any excess batter drip off) and then place it into the pan. Repeat for all pieces.
- Once the bottom of the sweet potatoe pieces are browned to your liking (2-3 mins), flip them to the other side and let them cook for an additional 2-3 mins.
- Once the sweet potatoes are browned on all sides and crispy, remove from the heat and place onto a plate with a paper towel or tea towel and let all of the excess oil soak into the towel.
- After 30 secs – 1 min, remove from the towel and serve and enjoy!
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