Spicy Tempura Sweet Potatoes
Served with a tart dipping sauce, these Spicy Tempura Sweet Potatoes are food heaven—and loaded with carotenoids for health!
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unpeeled, thinly sliced on the diagonal
whole wheat pastry flour
dissolved into 3 tbsp spring or filtered water
fresh lime juice
Slice the sweet potatoes and cook them in boiling water for 3 minutes.
Transfer to a kitchen towel and dry them completely.
Combine flours, salt, spices, and baking powder.
Stir in dissolved kuzu and enough sparkling water to create a thin batter, as for pancakes.
Set aside for 5 minutes.
Whisk together equal amounts of soy sauce and lime juice.
Heat 2 inches oil in a deep pot over medium heat.
When the oil is hot, dip sweet potato slices in batter, then fry until golden—about 2 minutes.
Keep the fried sweet potatoes in a warm oven so they stay crisp while you fry the rest.
Drain well and serve with dipping sauce on the side.
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