Sweet Potato Tempura

• 2 eggs
• 1/2 teaspoon salt
• 3/4 cup ice water
• 3 tablespoons ice water
• 3/4 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 2 cups oil for frying
• 1 sweet potato, scrubbed and sliced into 1/8-inch slices
• Dipping Sauce:
• 1/4 cup rice wine
• 1/4 cup soy sauce

1. Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 1 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices.
4. Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

eggs, salt, water, water, flour, flour, oil, sweet potato, dipping sauce, rice wine, soy sauce

Taken from www.allrecipes.com/recipe/245693/sweet-potato-tempura/ (may not work)