Sweet potato and zucchini tempura

By Spencer Watts
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SERVES
4

Ingredients

  • Vegetable oil, for frying

Batter:

  • 1-1/4 (300 milliliters) cup all-purpose flour
  • 1 large egg
  • 1 cup (240 milliliters) very cold water

Vegetables:

  • 1 sweet potato, peeled
  • 1 medium zucchini
  • Cornstarch to coat

Dip:

  • 2 tablespoons (30 milliliters) Teriyaki Sauce (see Beef Teriyaki recipe)
  • 2 tablespoons (30 milliliters) water

Directions

  1. In a large, heavy saucepan or a fryer, heat about six inches of oil to 350 F (175 C) for deep frying.

Batter:

  1. In a medium bowl, add the flour, then whisk in the egg and water, being careful not to overmix.  Keep cold.

Vegetables:

  1. Slice sweet potato into quarter-inch thick rounds and cut zucchini into three-inch long wedges.
  2. Dust sweet potato rounds and zucchini wedges with cornstarch, then coat them in batter.
  3. Fry battered vegetables in batches, frying each batch for about four minutes, or until golden brown.
  4. Remove from oil and drain on paper towel before serving.

Dip:

  1. Dilute Teriyaki Sauce with water and serve on the side of the finished vegetables.

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