Sweet Potato Kakiage (Tempura Fritters)
This easy-to-make kakiage features the natural sweetness of sweet potatoes, with a light, crispy batter and a fluffy interior. By adding mayonnaise, potato starch, and cold water to the batter, you get an incredibly crunchy finish that pairs perfectly with a special sweet and sour dipping sauce or a simple pinch of salt.
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🍳 Cooking Flow
Julienne the sweet potatoes, soak in water for 5 minutes, pat dry, and coat with flour. → Combine the sauce ingredients, heat in the microwave for 1 minute, add vinegar, and let cool. → Coat the sweet potatoes in a batter made of flour, potato starch, cold water, and mayonnaise. → Deep-fry in batches in 160–170°C oil for 3–4 minutes until crispy.
Cooking Steps
Brief Cooking Order
Julienne the sweet potatoes, soak in water for 5 minutes, pat dry, and coat with flour. → Combine the sauce ingredients, heat in the microwave for 1 minute, add vinegar, and let cool. → Coat the sweet potatoes in a batter made of flour, potato starch, cold water, and mayonnaise. → Deep-fry in batches in 160–170°C oil for 3–4 minutes until crispy.
Introduction
This easy-to-make kakiage features the natural sweetness of sweet potatoes, with a light, crispy batter and a fluffy interior. By adding mayonnaise, potato starch, and cold water to the batter, you get an incredibly crunchy finish that pairs perfectly with a special sweet and sour dipping sauce or a simple pinch of salt.
Step 1
Cut off both ends of the sweet potato, slice into 5mm–1cm diagonal pieces, then julienne into thin strips.
Step 2
Soak the julienned sweet potatoes in a bowl of water for about 5 minutes to remove excess starch (aku-nuki).
Step 3
Make the sauce: Combine soy sauce, mirin, water, and sugar in a heat-resistant container, stir, and heat in the microwave (600W) for 1 minute without plastic wrap. Remove, add vinegar, stir, and let cool.
Step 4
Drain the soaked sweet potatoes and pat thoroughly dry with paper towels.
Step 5
Place the sweet potatoes in a bowl, add 2 tablespoons of cake flour, and toss until evenly coated.
Ingredients List
Important Notes
After soaking the sweet potatoes, be sure to pat them dry thoroughly with paper towels to prevent oil splattering and help the batter adhere. ⚠️
Dusting the sweet potatoes with flour before adding the batter significantly improves the adhesion. 💡
Using potato starch, mayonnaise, and cold water in the batter ensures a light, crispy texture. ✨
The fritters are fragile when first added to the oil, so don't touch them until the batter has set. 🍳
Lifting them out of the oil briefly during frying to expose them to air will result in a crispier finish. 🔥
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