Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Tumai Kuru-Mochiko Tempura (Sweet Potato and Rice Flour Fritters)

Demonstrated by: Thelma Arakawa of Hui O Laulima.
Featured in Okinawan Recipes on January 18, 2001.

electric_kitchen_logo

Ingredients:

Tumai Kuru-Mochiko Tempura (Sweet Potato and Rice Flour Fritters)

  • Salad oil for deep frying
  • 3 cups cooked and mashed Okinawan sweet potatoes (about 1 1/2 lb)
  • 3 cups mochiko (sweet rice flour)
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup water
  • Grated rind of one lemon or orange (optional)

Directions:

  1. Steam or boil sweet potatoes, peel and mash.
  2. Add sugar, salt, and mochiko.
  3. Mix with hands.
  4. Add zest to water, gradually add water to potato-mochiko mixture.
  5. Mix until dough is well blended.
  6. Divide dough into 3 parts.
  7. Wrap each portion in plastic wrap and shape into a 2 x 1 x 8-inch rectangle.
  8. Cut each rectangle into 1/2-inch slices.
  9. Deep fry in oil heated to 350°F.
  10. Makes about 4 dozen fritters.

Helpful Hint: Place the whole, unpeeled potatoes and 1/4 cup of water, in a microwavable container with cover and microwave on HIGH for about 15 minutes. To mash, put the potatoes in a plastic zipper top bag, release air, seal and mash with a rolling pin.

Approximate Nutrient Analysis per serving (not including salt to taste): 
150 calories, 9 g fat, 0.5 g saturated fat, 0 mg cholesterol, 20 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g sugar, 1 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.