Gluten Free Vegetable Tempura

Servings:

zucchini

½ head

broccoli

sweet potato

3 cups

Rice Bran Oil

1 cup

All-Purpose Flour, Gluten-Free

2 cups

seltzer water, cold

If you love light, crispy, deep-fried tempura batter on your favorite meats and vegetables, but can’t handle the gluten, then you’ll love this gluten-free vegetable version. While tempura is typically minimally mixed to avoid activating gluten, our gluten-free version can be blended to a smooth consistency without the lumps.

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Slice vegetables into 1 inch pieces.
Place rice bran oil into a large pot over medium-high heat.
While oil is heating, whisk together gluten-free all-purpose flour and seltzer water until you have a smooth consistency.
Once oil has reached 340° F, dip vegetable slices into batter, and use a pair of tongs to transfer coated slices into the hot oil. Flip vegetables after 45 seconds, fry for an additional 30 seconds, and then remove from oil.
Serve immediately with dipping sauce of your choice.