Crispy Lotus Root Tempura with Sweet Potato Puree
Lightly battered lotus root fried to golden perfection, served with a velvety sweet potato puree infused with ginger and soy. This japanese (vegetarian) ready in about 35 minutes pairs julienned lotus root, medium, peeled and cubed sweet potato, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups julienned lotus root
- 2 medium, peeled and cubed sweet potato
- 1 cup (store-bought or homemade) tempura batter
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 3 cups for frying vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F (175°C). In a bowl, whisk together tempura batter, ensuring no lumps remain.
- Step 2: Dip 1 cup lotus root into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3-4 minutes until golden and crispy, turning once. Transfer to a paper towel-lined plate.
- Step 3: While the lotus root fries, steam sweet potato cubes for 15 minutes until tender. In a blender, combine steamed sweet potato, 1 tbsp soy sauce, and 1 tbsp grated ginger. Blend until smooth, adding 1-2 tbsp water if needed for a creamy consistency.
- Step 4: Serve the tempura alongside the sweet potato puree, garnished with a drizzle of soy sauce and a sprinkle of fried shallots.
Frequently asked questions
How long does Crispy Lotus Root Tempura with Sweet Potato Puree take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Lotus Root Tempura with Sweet Potato Puree?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep julienned lotus root from drying out.
Can I substitute ingredients in Crispy Lotus Root Tempura with Sweet Potato Puree?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Lotus Root Tempura with Sweet Potato Puree for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crispy Lotus Root Tempura with Sweet Potato Puree vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
