epicurious
Sweet Potato and Onion Tempura With Chive Mayo
This recipe produces shatteringly crisp tempura each and every time.
👥 8 Servings👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Whisk 1 cup mayonnaise, 1 Tbsp. Dijon mustard, zest of 1 small lemon, 2 Tbsp. fresh lemon juice, ⅓ cup chopped chives, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine; season chive mayo with freshly ground black pepper. Cover and chill until ready to serve.
mayonnaise1 cup(122 g) cornstarch1 cup. Dijon mustard1 TbspZest of 1 small lemon. fresh lemon juice2 TbspFreshly ground black pepper
2
Place 2 medium sweet potatoes (about 1½ lb.), scrubbed, sliced into ¼"-thick rounds, in a medium bowl. Separate 2 medium yellow or red onions, sliced into ¼"-thick rounds, into rings, leaving the very centers intact, and place in another medium bowl. Whisk 1¼ cups (156 g) all-purpose flour, 1 cup (122 g) cornstarch, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a third medium bowl. Pour in one 12-oz. can chilled seltzer and stir briefly with chopsticks or a fork just until coarsely combined and still lumpy (you want to be careful not to overmix as batter will become doughy).
medium sweet potatoes (about 1½ lb.), scrubbed, sliced into ¼"-thick rounds2(122 g) cornstarch1 cupmedium yellow or red onions, sliced into ¼"-thick rounds2¼ cups (156 g) all-purpose flour112-oz. can chilled seltzer1
3
Pour vegetable oil into a large heavy pot fitted with a deep-fry thermometer to come 1½" up sides. Heat oil over medium until thermometer registers 340°–350˚. (If you don’t have a thermometer, you can test the readiness of the oil by dropping in some batter; if it sinks to the bottom, the oil is not hot enough; if it immediately starts sizzling, the oil is too hot. If the oil is at the right temperature, the batter will sink slightly, then quickly rise back to the surface and start to sizzle.) Working with 1 piece at a time, dredge sweet potatoes in batter, allowing excess to drip back into bowl, and carefully drop into oil until surface of oil is just about covered (don’t overcrowd or oil temperature will drop). Using chopsticks or tongs, separate sweet potatoes so they don’t stick together and fry, turning once or twice, until batter is light golden and hard (it should feel hard if you tap it), about ⏱️ 5 minutes. Using a slotted spoon, transfer to a wire rack set over paper towels; immediately season with salt. Working in 2 or 3 more batches, repeat process with remaining sweet potatoes. Repeat process with onion rings, frying about ⏱️ 4 minutes and transferring to another wire rack set over paper towels.
(122 g) cornstarch1 cupVegetable oil (for frying; about 8 cups)medium sweet potatoes (about 1½ lb.), scrubbed, sliced into ¼"-thick rounds2
4
Transfer sweet potatoes and onion rings to a large platter; sprinkle with some chives. Top reserved chive mayo with more chives and lots of pepper and serve alongside for dipping.
medium sweet potatoes (about 1½ lb.), scrubbed, sliced into ¼"-thick rounds2(122 g) cornstarch1 cup
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