Light Crispy Gluten Free Tempura Recipe 425

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GLUTEN FREE TEMPURA BATTER



Gluten Free Tempura Batter image

After almost 20 years without sweet & sour chicken balls, I had a eureka moment. I was cooking pancakes, when it dawned on me that the batter was almost thick enough for deep frying, and it browned nicely. All the other recipes I'd tried refused to brown. This batter fries up light and crispy.

Provided by Queen Bead

Categories     Free Of...

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 8

3/4 cup gluten-free flour (Gluten-Free Flour Blend)
1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup milk
2 eggs
2 tablespoons cooking oil

Steps:

  • Mix dry ingredients in a bowl.
  • Mix liquid ingredients in separate bowl.
  • Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
  • For chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
  • Drop battered chicken balls into deep fryer preheated to 375°F.
  • Cook until golden brown.
  • As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. They make a wonderful crispy accent to a salad.

Nutrition Facts : Calories 323.5, Fat 27.7, SaturatedFat 6.3, Cholesterol 293.4, Sodium 1271.4, Carbohydrate 8.2, Sugar 3.3, Protein 11.1

LIGHT & CRISPY GLUTEN FREE TEMPURA RECIPE - (4.2/5)



Light & Crispy Gluten Free Tempura Recipe - (4.2/5) image

Provided by Malooga

Number Of Ingredients 8

2 c White Rice Flour
2 c Seltzer Water, cold
1/2 t Celtic Sea Salt
1/2 t Garlic Powder
1/2 t Onion Powder
Pinch of Crushed Red Pepper
Shrimp, Chicken, and/or Veggies
Healthy Fat for Frying

Steps:

  • In a large pot, over medium/high heat, bring your healthy fat to 325 degrees (only fill your pot 1/3 of the way full) and be super careful deep frying!!! Combine rice flour and spices, mix well. Add in seltzer water. It will bubble up just keep mixing. You want your batter to be not too thick, yet not too runny! Dip your meat/veggies in your batter, then gently drop them into your 325 degrees fat.. fry until very lightly golden brown. Remove using a slotted spoon/scooper and drain on a paper towel lined plate. Lightly season with additional sea salt. Enjoy!

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