Gluten-Free Tempura Vegetables
Crispy, golden, and irresistibly light, these Gluten-Free Tempura Vegetables are a delightful twist on the classic Japanese favorite, perfect for those following a gluten-free diet. Featuring a medley of vibrant veggies like carrots, zucchini, sweet potatoes, broccoli, cauliflower, and mushrooms, each piece is dipped in a delicate batter made from gluten-free flour, cornstarch, and ice-cold sparkling water, resulting in a perfectly airy crunch. The recipe is a breeze to whip up, with just 20 minutes of prep time and 15 minutes for frying, making it an ideal appetizer or snack for any occasion. Served with your choice of gluten-free soy sauce or zesty ponzu for dipping, these tempura vegetables are sure to impress. Whether you're hosting a dinner party or craving a quick, satisfying dish, this gluten-free recipe delivers flavor and texture in every bite!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Ice-cold sparkling water
- 4 cups Vegetable oil (for frying)
- 1 large Carrot (sliced into thin sticks)
- 1 medium Zucchini (sliced into rounds or sticks)
- 1 medium Sweet potato (peeled and thinly sliced)
- 1 cup Cauliflower florets
- 1 cup Broccoli florets
- 1 cup Mushrooms (quartered or halved)
Instructions
Prepare the vegetables by washing, peeling (if necessary), and cutting them into bite-sized pieces. Pat them dry to ensure the batter adheres well.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the ice-cold sparkling water to the dry ingredients, whisking gently until a smooth batter forms. Be careful not to overmix; a few small lumps are fine. Keep the batter cold by placing it in the refrigerator until ready to use.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot over medium-high heat. The oil should reach 350°F (175°C). Use a thermometer to monitor the temperature.
Dip the prepared vegetables into the cold batter, ensuring an even coating. Allow any excess batter to drip off.
Carefully place the coated vegetables into the hot oil in small batches to avoid overcrowding. Fry each batch for 2-3 minutes, turning occasionally, until the batter is golden and crispy.
Using a slotted spoon, transfer the fried vegetables to a paper towel-lined baking sheet to remove excess oil. Repeat with the remaining vegetables.
Serve the tempura immediately with a dipping sauce of your choice, such as gluten-free soy sauce or a citrus ponzu.
Nutrition Facts
Calories |
8854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 948.8 g | 1216% | |
| Saturated Fat | 135.7 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.1 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1973 mg | 42% | |
*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.
