SWEET POTATO - Maynard's Sweet Potato Tempura

Maynard Pittendreigh

1 1/2 cups ice water

1 large egg yolk

1 cup all-purpose flour

1/2 cup soy sauce

1/2 cup vegetable broth

1 tablespoon grated fresh ginger

2 sweet potatoes, peeled and cut into 1/8 inch slices

Vegetable oil for deep frying

In a medium size bowl, whisk together the water and egg yolk. Whisk in flour until smooth. Set the bowl over ice.

In a small bowl, combine the soy sauce, broth, and ginger. Set aside.

Soak the potatoes in lukewarm water for 5 minutes. Drain, rince under cold water, and pat dry. In a large heavy pot with high sides, heat 3 to 4 inches of vegetable oil. Pierce a potato slice with wooden skewer. Dip into batter, let excess drip off, and lower into hot oil. Remove skewer. Repeat with 5 to 7 slices (don't crowd them) and fry 2 to 3 minutes, or until potatoes are cooked through and batter is crispy. Drain on paper towels and fry the rest.