Sweet Potato Tempura Sticks

1.Prepare the sweet potato sticks by peeling and cutting the sweet potatoes into uniform 1/2-inch thick sticks, similar to French fries. Pat them dry with paper towels to remove excess moisture.

2.In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined.

3.Add the lightly beaten egg to the dry ingredients, then gradually pour in 1 cup ice-cold sparkling water. Gently mix with chopsticks or a fork just until combined; the batter should be lumpy and light. Do not overmix to keep the batter airy.

4.Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain accurate temperature.

5.Lightly dust the sweet potato sticks with a small amount of flour to help the batter adhere.

6.Working in batches to avoid overcrowding, dip the sweet potato sticks into the tempura batter, allowing excess to drip off.

7.Carefully place the battered sweet potato sticks into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are golden, crisp, and cooked through.

8.Using a slotted spoon or spider strainer, transfer the fried tempura sticks to a wire rack set over a baking sheet or paper towels to drain excess oil.

9.Immediately season with sea salt while still hot for best flavor.

10.Repeat the frying process with the remaining sweet potato sticks.

11.Serve the sweet potato tempura sticks hot with tempura dipping sauce or soy sauce on the side for dipping.