Gluten Free Vegan Tempura
These Gluten Free Vegan Tempura vegetables are crispy and satisfying. Eat them with a sweet or savory dipping sauce.
- 2 cups of sliced vegetables - I used: red pepper, onion, zucchini, yellow squash
- ¾ cup cold club soda
- ¾ cup rice flour
- canola oil or other high heat neutral oil
Mix sauce ingredients in a small bowl. Set aside.
Mix club soda, rice flour and salt. Whisk to get the clumps out. Dip sliced vegetables in batter, removing the excess batter.
Heat oil in a pan. It should be two or three inches deep. Oil is ready when it reaches 350°, or when a pinch of batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil.
Fry the vegetables, a few at a time to keep the oil hot, turning with a slotted spoon after they look crispy. The vegetables are done when they are golden and crispy.
Place veggies on paper towels or a rack to let oil drip off. Sprinkle with salt. Serve with dipping sauce.
Calories: 208kcal | Carbohydrates: 43g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 631mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2335IU | Vitamin C: 95.1mg | Calcium: 53mg | Iron: 0.6mg