Gluten-Free Tempura Zucchini
Indulge in the crisp, irresistible charm of Gluten-Free Tempura Zucchini, a light and flavorful twist on the classic Japanese-style dish. Made with fresh zucchini slices dipped into a silky rice flour and cornstarch batter, and crisped to golden perfection in bubbling hot vegetable oil, this recipe delivers maximum crunch while staying completely gluten-free. The secret lies in the cold sparkling water, which gives the batter its delicate texture. Perfect as an appetizer or snack, these crispy bites pair beautifully with tamari sauce for dipping and a squeeze of fresh lemon for a zesty finish. With a quick prep time of just 10 minutes and easy frying techniques, this tempura recipe is ideal for gluten-free entertaining or a special treat for the whole family. Whether you're hosting dinner or craving something light and crispy, Gluten-Free Tempura Zucchini is a crowd-pleasing dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 0.75 cup Rice flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Cold sparkling water
- 3 cups Vegetable oil (for frying)
- 0.25 cup Tamari sauce (optional, for dipping)
- 1 whole Lemon wedges (optional, for serving)
Instructions
Wash the zucchini thoroughly and cut it into thin rounds or matchstick-sized strips, depending on your preference. Set aside.
In a mixing bowl, combine rice flour, cornstarch, baking powder, and salt. Whisk to ensure the dry ingredients are evenly mixed.
Gradually add the cold sparkling water to the dry mixture, whisking gently until a smooth batter is formed. The batter should be slightly thick but still pourable.
Heat the vegetable oil in a deep skillet or large heavy-bottomed pot over medium-high heat until it reaches about 350°F (175°C). Use a thermometer for accuracy or test by dropping a small amount of batter into the oil; it should sizzle immediately and float to the surface.
Dip each zucchini piece into the batter, allowing excess batter to drip off, then carefully place it into the hot oil. Fry a few pieces at a time, being careful not to overcrowd the pan.
Cook each zucchini piece for about 2-3 minutes, turning occasionally, until golden and crispy. Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to drain excess oil.
Repeat with the remaining zucchini pieces until all are fried.
Serve immediately with tamari sauce for dipping and lemon wedges for garnish, if desired.
Nutrition Facts
Calories |
6758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 711.8 g | 913% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9065 mg | 394% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 27.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1104 mg | 23% | |
*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.
