Gluten Free Tempura Batter
This Gluten Free Tempura batter is easy to make, and can be used for any kind of tempura you can imagine... and it's as good (or better!) than the real thing!
Servings: 6 People
Calories: 287kcal
Equipment
- Deep Fryer Optional - you can use a heavy pot if you don't have one.
Ingredients
- Oil for deep frying Canola, vegetable, or sunflower
- 2 cups White rice flour
- 1 cup Corn starch
- 1 teaspoon Salt
- ½ teaspoon Baking soda
- 1 Large egg
- 2 cups COLD seltzer water or club soda
Instructions
- Once your vegetables and seafood are prepared, heat vegetable oil to 350F (180 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3"deep. As oil is heating, prepare your batter:
- Whisk together dry ingredients. Add egg, whisk until well combined.
- Add a small amount of seltzer water , stirring to combine.
- Continue adding seltzer water, stirring gently until just combined - mixture can be a bit lumpy.
- For best results, set bowl of batter in another, larger bowl that is filled with ice. The colder the batter, the better the tempura!
- Gently dip vegetable and seafood pieces in the batter one at a time, slowly removing from the batter and allowing excess to drip off.
- Carefully transfer to heated oil. Fry a few at a time - turning every few minutes - until very lightly golden, about 2-3 minutes.
- Transfer fried pieces to platter lined with paper towels.
- Salt lightly - if you'd like - and serve hot!
Notes
Nutritional information is for the batter only, as the final nutritional info with vary wildly based on what you're frying, and how much oil absorbs.
See the post for details on how to prepare foods for tempura.
Nutrition
Calories: 287kcal | Carbohydrates: 62g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 508mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 14mg | Iron: 1mg