SWEET POTATO TEMPURA

SWEET POTATO TEMPURA image

Categories Side Fry

Yield 8 servings

Number Of Ingredients 18

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6 cups - 2 lbs. fresh sweet potatoes; washed and cut in thin strips
1 qt tempura batter - recipe below
3 qts rapeseed oil (or sunflower, canola or peanut oil)
Tempura
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 large egg
1 cup vodka
1 cup seltzer
Kosher salt
Ginger-Soy Dipping Sauce
1/4 c soy sauce
3 T Mirin (Japanese sweet wine)
1 t sugar
1 t toasted sesame oil
1 garlic clove, minced
2 t grated fresh ginger
1 scallion, finely chopped

Steps:

*Adjust rack to upper-middle position and heat to 200º *In large, heavy Dutch oven, heat oil on stove-top to 385º *While oil heats, whisk flour and cornstarch together in large bow. Whisk egg, seltzer and vodka together in second large bowl. Whisk all together *When oil is hot, dip strips first into batter and then into oil and cook for 3-5 minutes or until golden brown. Keep warm in oven while completing the remaining batches. *Mix all ingredients together for dipping sauce