Ingredients

• 2 large eggs
• 0.75 cups ice water
• 3 tablespoons ice water
• 0.75 cups all-purpose flour
• 1 tablespoon all-purpose flour
• 0.5 teaspoons salt
• 2 cups oil for frying
• 1 large sweet potato , scrubbed and sliced into 1/8-inch slices

Instructions

1. 1 Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
3. 3 Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
4. 4 Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.

Nutrition per serving