Crispy Sweet Potato And Broccoli Tempura
Light, airy, and golden-brown vegetable fritters served with a classic savory dipping sauce.
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Ingredients
- 1 large Sweet potato, sliced into 1/4 inch rounds
- 2 cups Broccoli florets, cut into bite-sized pieces
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 cup Ice-cold sparkling water
- 1 large Egg yolk
- 3 cups Vegetable oil for frying
- 4 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Grated ginger
Instructions
- 1
Whisk the soy sauce, mirin, and grated ginger in a small bowl to create the dipping sauce and set aside.
- 2
Heat the vegetable oil in a deep pot or wok to 350°F (175°C).
- 3
In a large bowl, lightly whisk the egg yolk and ice-cold sparkling water; do not overmix.
- 4
Sift the flour and cornstarch into the liquid mixture and stir gently with chopsticks until just combined, leaving some lumps.
- 5
Dust the sweet potato slices and broccoli florets lightly with a little extra flour to help the batter stick.
- 6
Dip the vegetables into the batter one by one, ensuring a thin, even coating.
- 7
Carefully drop the vegetables into the hot oil and fry for 2-3 minutes per side until light golden and crispy.
- 8
Drain the fried vegetables on a wire rack or paper towels and serve immediately with the dipping sauce.
Nutrition per Serving
345
Calories
6g
Protein
42g
Carbs
18g
Fat
5g
Fiber
6g
Sugar
620mg
Sodium
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