Best 2 Gluten Free Tempura Batter Recipes
**Gluten-Free Tempura Batter: Crispy and Delicious**
Tempura, a delectable Japanese dish, consists of lightly battered and deep-fried seafood and vegetables. Traditionally, the batter is made with wheat flour, which contains gluten. However, for those with gluten sensitivities or celiac disease, this recipe offers a delightful gluten-free alternative. Using a combination of rice flour, potato starch, and tapioca flour, this batter creates a crispy and light coating that perfectly complements the tender fillings. The recipe includes three variations: one for classic tempura, one for a sweeter version with honey, and one for a savory version with herbs and garlic. Whether you're craving shrimp tempura, vegetable tempura, or something a little different, this gluten-free tempura batter is sure to satisfy your cravings.
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
Tips:
- Use cold ingredients: Cold ingredients help to create a crispy batter. Make sure your water, eggs, and flour are all cold before you start making the batter.
- Don't overmix the batter: Overmixing the batter will make it tough. Mix the batter just until the ingredients are combined.
- Use a light touch when frying: Don't overcrowd the pan or stir the food too much. This will help to keep the batter crispy.
- Serve immediately: Tempura is best served immediately after it is fried. This will help to ensure that the batter stays crispy.
Conclusion:
Gluten-free tempura is a delicious and easy-to-make dish that can be enjoyed by people with and without celiac disease or gluten sensitivities. With the right ingredients and a little practice, you can make perfect gluten-free tempura at home. So next time you're craving some crispy, fried goodness, give gluten-free tempura a try!
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