Gluten-Free Japanese Tempura Vegetables
Enjoy a delicious and crispy Gluten-Free Japanese Tempura Vegetables that are perfect as an appetizer or a side dish. This light and airy batter pairs perfectly with a range of fresh vegetables, creating a satisfying, crunchy treat full of flavor.
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.
Notes
For the best results, ensure your water is ice-cold to create a light batter.
You can use a variety of vegetables such as zucchini, bell peppers, and sweet potatoes. Feel free to experiment with different vegetables based on what you have available.
Draining the tempura on paper towels after frying helps maintain its crispiness.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 250mgFiber: 1gSugar: 2g
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