Gluten free Tempura Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Oil for frying
3/4 cup white or brown rice flour, chilled - plus more for dusting
1/2 cup cornstarch or potato starch, chilled
1/2 tsp salt, chilled
1/4 tsp baking soda, chilled
2/3 cup sparkling water, chilled
Chilled and cut vegetables of choice, or shrimp or crab
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Directions: |
Directions:1. Preheat enough oil to cover the pieces of food you are frying in a heavy skillet or preheat a deep-fryer to 375º
2. Line a plate with paper towels and set it aside/ Add some rice flour to another plate and set aside to use later for dredging items.
3. In a separate container or bowl, whisk together the flour, starch, salt, and baking soda and set aside.
4. Dredge the vegetables or seafood in this mixture and transfer them to a platter.
5. Pour the cold sparkling water into the flour mixture a little bit at a time and whisk until well combined.
6. Using metal tongs, dip the floured items into the batter and slowly lower them into the hot oil. Do not let go of them until they are cooked enough to not stick to the skillet or fryer (about 30 seconds.) Release them into the oil and continue to cook for about 2 1/2 minutes or until crispy. Do not overcrowd the oil as your items will not crisp as well. Be sure to bring the temperature back up to 375º prior to frying your next batch.
7. Using tongs, remove each item and allow any excess grease to drip back into the skillet/fryer. Then transfer the item to the prepared paper towel-lined plate to drain. If desired, sprinkle them with salt while they are hot. |
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Notes: |
Personal
Notes: This is not grain free, but as a special treat, we used this tempura recipe for shrimp and crab to put in our sushi and it was fantastic!
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