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Sophie

Coconut Tempura Sweet Potato Fries: A Crispy Delight!

Coconut Tempura Sweet Potato Fries are a crispy and delicious twist on traditional fries, coated in a light tempura batter and shredded coconut.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into thin fries
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup cold sparkling water
  • 1 cup shredded unsweetened coconut
  • Vegetable oil for frying

Method
 

  1. In a large bowl, combine the flour, baking powder, and salt. Mix well.
  2. Gradually add the cold sparkling water to the flour mixture, stirring until just combined. The batter should be slightly lumpy.
  3. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F.
  4. Dip each sweet potato fry into the batter, allowing any excess to drip off, then roll in the shredded coconut to coat.
  5. Carefully place the coated fries in the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes or until golden brown and crispy.
  6. Remove the fries with a slotted spoon and drain on paper towels. Sprinkle with additional salt if desired.
  7. Serve hot with your favorite dipping sauce.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 5g

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the batter.
  • Try using panko breadcrumbs instead of shredded coconut for a different texture and flavor.

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