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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
