Gluten-Free Classic Tempura
Delight in the light and crispy perfection of **Gluten-Free Classic Tempura**, a flavor-packed recipe that brings this iconic Japanese dish to those with gluten sensitivities. Featuring a delicate batter made from gluten-free all-purpose flour, cornstarch, and ice-cold sparkling water, this tempura offers a beautifully airy texture that clings perfectly to fresh vegetables and seafood, such as shrimp, zucchini, and sweet potatoes. Quick and easy to prepare, it takes just 20 minutes of prep time and 15 minutes to cook, making it an ideal choice for a crowd-pleasing appetizer or light main dish. Fried to golden-brown perfection and served with your favorite dipping sauce, this tempura is the ultimate gluten-free indulgence. Perfect for food lovers looking for a crisp yet delicate bite, this recipe will transport your taste buds straight to the heart of Japan!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Ice-cold sparkling water
- 1 Large egg
- 4 cups Vegetable oil, for frying
- optional Assorted vegetables and seafood (such as shrimp, bell peppers, zucchini, sweet potatoes)
Instructions
Start by preparing your chosen vegetables and seafood. Clean and pat them dry with paper towels. Cut the vegetables into thin, uniform slices or sticks to ensure even cooking.
In a mixing bowl, combine the gluten-free all-purpose flour, cornstarch, baking soda, and salt.
In a separate bowl, lightly beat the egg. Add the ice-cold sparkling water to the egg and mix gently.
Gradually pour the wet mixture into the dry ingredients, stirring lightly with a fork. Do not overmix; it's okay if the batter is slightly lumpy.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Ensure the oil is deep enough for the ingredients to be fully submerged.
Once the oil is hot, dip each piece of vegetable or seafood into the batter, allowing any excess to drip off.
Carefully place the battered items into the hot oil. Fry in small batches to avoid overcrowding the pan, which can drop the oil temperature and affect crispiness.
Fry each piece for about 2-3 minutes, turning occasionally, until they are golden brown and crisp.
Remove the tempura with a slotted spoon and place it on paper towels to drain excess oil.
Serve the tempura immediately while hot, with dipping sauce of your choice.
Nutrition Facts
Calories |
9054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 955.1 g | 1224% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.7 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
