Dive into the crispy world of Gluten-Free Japanese Tempura Vegetables! This recipe is perfect for anyone looking to enjoy light and crunchy goodness without the gluten.
Super easy to whip up, you can customize the veggies based on what’s in your fridge or what’s in season. Think crispy sweet potatoes, crunchy broccoli, and even some colorful bell peppers. Not only are these tempuras a delicious snack or appetizer, but they’re also on the healthier side since they’re packed with nutrients from all those veggies.
Seriously, can you think of a better way to enjoy some veggies? Plus, you can make this in under 30 minutes, making it a perfect go-to for busy days or spontaneous hangouts.
Serving and Pairing Suggestions
You can serve your Gluten-Free Japanese Tempura Vegetables as a delightful appetizer or snack, but they also shine as a side dish! Pair them with a sweet and tangy dipping sauce or even a homemade Sriracha Mayo for that extra kick.
To really level up your meal, consider serving them alongside Vegetarian Spring Rolls with Sweet Chili Sauce or even some Zucchini Noodles with Pesto for a refreshing veggie feast. Throw in a Watermelon Agua Fresca for a cool drink and you’ve got a summer gathering everyone will remember!
Tips and Notes
- Oil Temperature: Check the oil temperature – It should be around 350°F for perfect frying. Too hot? It’ll burn the tempura; too cool? It’ll be soggy!
- Gluten-Free Flour: Use a good gluten-free flour blend that includes rice flour, tapioca flour, and potato starch for the crispiest texture!
- Chill Your Batter: Chilling the batter in the fridge for 15-20 minutes helps to make the tempura crispier when fried.
- Veggie Variety: Feel free to mix in various vegetables. Carrots, zucchini, and green beans work particularly well.
- Storage: These tempura veggies are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for 2-3 days. To reheat, pop them in the oven to retain that crunch!
Ready to crunch your way through this recipe? Open your kitchen and let’s get cooking!
Gluten-Free Japanese Tempura Vegetables
Equipment
- 1 Deep frying pan
- 1 Mixing bowl
- 1 Cooking thermometer (optional)
- 1 Ladle or slotted spoon
- 1 Paper towels
Ingredients
- 1 cup rice flour - for gluten-free batter
- 1/2 cup cornstarch - to add crispiness
- 1 teaspoon baking powder - helps the batter lift
- 1 cup ice-cold water - keeps the batter light
- 2 cups mixed vegetables - such as zucchini, bell peppers, carrots, cut into bite-sized pieces
- Oil for frying - preferably vegetable or canola oil, enough to submerge the vegetables
- Salt to taste - for sprinkling after frying
Instructions
- Heat oil in a deep frying pan over medium-high heat until it reaches about 180°C (350°F).
- In a mixing bowl, combine the rice flour, cornstarch, and baking powder.
- Gradually add the ice-cold water while stirring gently; do not overmix; the batter should be slightly lumpy.
- Dip each vegetable piece into the batter, letting the excess drip off before gently placing it into the hot oil.
- Fry in batches until golden and crispy, about 2-3 minutes per batch.
- Remove the tempura with a ladle or slotted spoon and drain on paper towels.
- Sprinkle lightly with salt before serving.