Gluten-Free Vegetable Tempura Recipe

Craving crispy, light, and utterly delicious tempura but avoiding gluten? You’ve come to the right place! This gluten-free vegetable tempura recipe delivers the same satisfying crunch and delicate flavor as traditional tempura, without any wheat flour. Get ready to impress your friends and family with this easy-to-follow recipe!

Why Gluten-Free Tempura?

Traditional tempura batter uses wheat flour, making it off-limits for those with celiac disease or gluten sensitivity. This recipe swaps wheat flour for a blend of gluten-free flours, achieving a similar texture and taste. It’s also a great way to incorporate more vegetables into your diet!

Ingredients:

• 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ice-cold sparkling water
• Assorted vegetables, cut into bite-sized pieces (e.g., broccoli florets, bell pepper strips, zucchini slices, sweet potato fries, onion rings)
• Vegetable oil, for frying

Instructions:

1. Prepare your vegetables: Wash and cut your vegetables into manageable, bite-sized pieces. Pat them dry with paper towels. This is important for achieving optimal crispness.
2. Make the batter: In a large bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, and salt.
3. Slowly add the ice-cold sparkling water to the dry ingredients, whisking gently until just combined. The batter should be thin and slightly lumpy. Avoid overmixing.
4. Heat the oil: Pour about 2-3 inches of vegetable oil into a deep pot or fryer and heat to 350°F (175°C). Use a thermometer to monitor the temperature.
5. Fry the vegetables: Dip each vegetable piece into the batter, ensuring it’s fully coated. Carefully drop the battered vegetable into the hot oil. Fry in batches, being careful not to overcrowd the pot.
6. Cook until golden brown and crispy, about 2-3 minutes per batch.
7. Remove and drain: Use a slotted spoon to remove the tempura from the oil and place it on a wire rack lined with paper towels to drain excess oil.
8. Serve immediately: Serve your gluten-free vegetable tempura hot with your favorite dipping sauce (soy sauce with grated ginger and daikon radish is a classic choice).

Tips for Perfect Tempura:

• Use ice-cold water: The colder the batter, the crispier the tempura.
• Don’t overmix: Overmixing develops gluten (which we don’t want!), resulting in a tough batter.
• Maintain the oil temperature: Keeping the oil at a consistent temperature is crucial for even cooking.
• Fry in batches: Overcrowding the pot lowers the oil temperature and results in soggy tempura.

Enjoy your delicious and guilt-free gluten-free vegetable tempura!

Ingredients:
Gluten-free all-purpose flour blend (make sure it contains xanthan gum), cornstarch, baking powder, salt, ice-cold sparkling water, assorted vegetables, cut into bite-sized pieces (e.g., broccoli florets, bell pepper strips, zucchini slices, sweet potato fries, onion rings), vegetable oil, for frying

Tags:
gluten-free, tempura, vegetable tempura, gluten-free recipe, recipe, cooking, frying, vegetables, gluten-free flour, cornstarch, baking powder, appetizer, snack, side dish, healthy, easy recipe, crispy, light, vegetarian, vegan (if applicable with modifications)