Sweet Potato Tempura

December 04, 2018


Recipe by Local Roots member Angel Veza

Yields 3-4 portions

4 sweet potatoes, skin on , scrubbed and sliced lengthwise (½ cm. thick)
¼ Cup Organic cornstarch
½ Cup Flour
¾ Cup Seltzer water
Kosher salt
1 ½ Cups Avocado or Canola Oil

*This amount of oil  is best if using a 9-inch pan or wok. There should be enough oil to cover the potato slices.

Slowly bring the oil to 350°F over medium high heat.

While the oil is heating up, dredge the sweet potatoes in cornstarch. Be sure to tap off any excess cornstarch. Set aside.

Make the batter by combining the flour, seltzer water, and ½ teaspoon of kosher salt. Stir the ingredients vigorously until fully combined.

Once the oil is at 350°F, dredge the cornstarch-covered, sweet potato slices in the batter and allow any excess to drip off. Then lower them into the oil, one at a time. If using a 9-inch pan or wok, I recommend only have 4-5 sweet potato slices in the oil at any time, and make sure that they’re not touching each other.

Once the last sweet potato slice is lowered into the oil, cook them for one minute. Then flip all of the slices, and cook for an additional 2 minutes.

Carefully, remove the sweet potato slices from the oil and place them on a resting rack. Immediately, season them with kosher salt, and serve.

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