Tempura Batter Gluten Free Recipes

TEMPURA BATTER - GLUTEN FREE

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.

TEMPURA BATTER

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

GLUTEN FREE TEMPURA BATTER

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.

CHICKEN TEMPURA

Steps:

• Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.
• Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.
• Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.
• Transfer the batter into the shallow bowl sitting on ice water.
• Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).
• Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.
• Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.