AI-generated imageKorean Bunsik-Style Crispy Sweet Potato Tempura (4 Servings)
A Korean street-snack style tempura of thinly sliced sweet potatoes in cold batter. Unlike candied mattang or pan-fried pancakes, these slices are deep-fried without syrup.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash, peel and slice sweet potatoes about 0.5 cm thick. Pat slices thoroughly dry to reduce oil splatter.
- 02
Combine 1 cup frying mix with a pinch of salt. Add cold water little by little to form a thin coating batter; do not pour it all in at once.
- 03
Pour oil into a stable deep pot without filling it more than halfway. Heat to about 170–180°C using a frying thermometer; keep all water away from the oil.
- 04
Lightly coat slices in batter and lower a few into the oil at a time. Fry until the batter is golden and the sweet potato inside is tender; cooking time varies by thickness.
- 05
Drain fried slices on a rack or paper towel, let cool briefly and serve. Never move or dispose of hot oil until completely cooled.
Helpful source links
Before you cook
Check wheat and other allergens listed on the frying-mix package. Never add water to hot oil or overfill the pot; keep children away from frying. Check slices are cooked through. Refrigerate leftovers within 2 hours.
Allergens: wheat (common in frying mix), possible soy, egg, milk or shellfish depending on packaged frying mix
Image & source credits
AI-generated image.
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