Serve these frittered slices with soy sauce or Ponzu Dipping Sauce (page 29) for dipping, along with Miso Soup (page 99) and sushi rolls.

• Whisk beer into flour until smooth, then stir in salt.

• Heat oil to 375°F in a deep fryer or large pot.

• Dip sweet potato slices individually in batter, let excess drip off, then drop carefully into the hot oil.

• Cook about 3 minutes, then remove from oil with a slotted spoon, chopsticks, or tongs.

• Drain on paper towels or brown paper and serve immediately.