Gluten-Free And Dairy-Free Tempura Batter Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine 1 cup of rice flour and 1/2 cup of cornstarch.
• STEP 2.Slowly pour in 1 cup of sparkling water while whisking the mixture until smooth.
• STEP 3.Let the batter rest for 10 minutes to allow the ingredients to hydrate.
• STEP 4.Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
• STEP 5.Dip your desired vegetables or seafood into the batter, ensuring they are fully coated.
• STEP 6.Carefully place the coated items into the hot oil and fry until golden brown, about 2-3 minutes per side.
• STEP 7.Remove the tempura from the oil and place it on a paper towel-lined plate to drain excess oil.
• STEP 8.Serve the tempura immediately with a dipping sauce of your choice.
• STEP 9.Store any leftover tempura in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure the sparkling water is cold, as this helps create a lighter batter.
• Do not overcrowd the fryer or pot when frying the tempura, as it can lower the oil temperature and result in a greasier texture.
• For a gluten-free dipping sauce, combine gluten-free soy sauce, rice vinegar, and a touch of honey.

Storage and Serving

• Serve the tempura immediately after frying for the best texture and flavor.
• If you need to reheat the tempura, place it in a preheated oven at 350°F (175°C) for a few minutes until crispy.
• Store any leftover tempura in an airtight container in the refrigerator for up to 2 days.