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Sweet Potato and Apple Tempura with Mirin Sauce

Slices of sweet potatoes and apples in a light tempura batter, fried and served with a seasoned mirin sauce.

Photo of Sweet Potato and Apple Tempura with Mirin Sauce


1/4 cup less sodium soy sauce
1/4 cup seasoned rice vinegar
1/4 cup green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons mirin cooking wine
2 teaspoons sesame oil
2 teaspoons sugar
1/8 teaspoon crushed red pepper
1-3/4 cups all-purpose flour
1-3/4 cups seltzer water
1 teaspoon salt
6 cups vegetable oil
1 lb. sweet potatoes, peeled and sliced 1/8-inch thick
2 to 3 cups DOLE® Frozen Apple Slices, thawed and patted dry


  1. Combine soy sauce, rice vinegar, green onions, lime juice, Mirin, sesame oil, sugar and red pepper in small bowl; set aside.
  2. Whisk together flour, seltzer water and salt until smooth.  Let batter stand while heating oil in deep-fat fryer to 165°-175°F.
  3. Dip sweet potato and apple slices into batter, draining off excess.  Carefully drop into hot oil, turning frequently with slotted spoon, 3 to 5 minutes or until lightly browned and sweet potatoes are cooked through.  Cook in batches of 5 to 6 slices at a time.  Drain on paper towels.  Serve hot with Mirin dipping sauce.
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