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.



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)


  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


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