LIGHT & CRISPY GLUTEN FREE TEMPURA RECIPE - (4.2/5)
Provided by Malooga
Number Of Ingredients 8
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!
TEMPURA BATTER - GLUTEN FREE
This is a very light and crisp batter. Its great for sliced vegetables, prawns, squid pieces, calamari, cocktail fish pieces etc.
Provided by Jubes
Categories Free Of...
Time 20m
Yield 1 1/2 cups batter, 1 serving(s)
Number Of Ingredients 3
Steps:
- TO MAKE BATTER.
- Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
- Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
- TO USE BATTER.
- Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
- A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
- Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 78.1, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
GLUTEN FREE TEMPURA BATTER
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
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
HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY
Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.
Provided by Rie McClenny
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the tempura batter: Sift the flour into a large bowl. Set aside.
- In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
- Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
- Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
- Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
- Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
- Fry the eggplant: Increase the oil temperature to 340°F (170°C).
- Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
- Fry the shrimp: Increase the oil temperature to 350°F (180°C).
- Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
- Serve the tempura immediately with dipping sauce or seasoned salt alongside.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 52 grams, Fat 9 grams, Fiber 8 grams, Protein 10 grams, Sugar 9 grams
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