Sweet Potato and Onion Tempura With Chive Mayo

Name: Sweet Potato and Onion Tempura With Chive Mayo
Yield: 8–12 servings
Ingredients: 1 cup mayonnaise; 1 Tbsp. Dijon mustard; Zest of 1 small lemon; 2 Tbsp. fresh lemon juice; ⅓ cup chopped chives, plus more for serving; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; Freshly ground black pepper; 2 medium sweet potatoes (about 1½ lb.), scrubbed, sliced into ¼"-thick rounds; 2 medium yellow or red onions, sliced into ¼"-thick rounds; 1¼ cups (156 g) all-purpose flour; 1 cup (122 g) cornstarch; 1 12-oz. can chilled seltzer; Vegetable oil (for frying; about 8 cups)

By Hetty Lui McKinnon

October 18, 2022

Platter of Sweet Potato and Onion Tempura With a bowl of Chive Mayo

Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker

This Thanksgiving, skip the casserole and give your sweet potatoes the crunchy tempura treatment instead. The vegan batter (consisting of all-purpose flour and cornstarch) relies on cold seltzer to produce a light and crisp tempura. Don’t be tempted to overmix it—a few lumps are fine. Also, make sure the oil stays hot enough. If the temperature dips too low, you’ll end up with a soggy crust. (Feel free to adjust the heat while you cook.) Tempura is best eaten right away, so gather your guests and dig in as soon as it’s cool enough to handle. To make the entire dish vegan, use a plant-based mayonnaise for dipping.