Gluten Free Vegetable Tempura
Servings: 6
INGREDIENTS
1 zucchini
½ head broccoli
1 sweet potato
3 cups Rice Bran Oil
1 cup Gluten Free Flour
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.
DIRECTIONS
- 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 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.
NUTRITIONAL INFORMATION
Serving Size: 1 cup
Calories: 240
Total Fat: 12 g
Saturated Fat: 2.5 g
Protein: 2 g
Total Carbohydrate: 31 g
Dietary Fiber: 2 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 15 mg
Calcium: 20 mg
