Quick Veggie Tempura
Your favourite veggies are dipped in a light, gluten-free coating and quickly crisped to perfection. The dipping sauce adds wonderful flavour and fun.
| Servings | Prep Time |
| 2-4servings | 15minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
Tempura Batter
- 4cups sliced veggiesUse a variety, such as potato, sweet potato, cauliflower, onion, asparagus, mushrooms, carrots, etc.
- 1 1/2cups gf flourWestern Family brand all purpose worked well.
- 2Tablespoons cornstarch
- 1teaspoon baking soda
- 1/4teaspoon salt
- 1cup ice-cold sparkling water or water
Tempura Dipping Sauce
- 4Tablespoons tamari or soy sauceIf you need to be gluten-free, look for the gluten-free tamari.
- 2Tablespoons maple syrup
- 1Tablespoon rice wine vinegar
- 1teaspoon sesame oil
Instructions
Tempura
- Heat oil in a fryer or a heavy pan to 350 degrees F.
- Prepare your veggies by cutting and trimming as required. Try to ensure consistent-sized pieces to help even cooking. Pat veggies to dry.
- Stir together the dry ingredients in a large bowl. Stir in the cold water with chopsticks until combined, leaving a few lumps. It should be the consistency of a thick cream. Add more water, if required.
- Dip the veggies in the batter and allow batter to drip off a little.
- Cook dipped veggies a few at a time until batter has crisped and browned a little. Different veggies will take different amounts of cooking. Root veggies will probably take 4-5 minutes, while onions may only take a minute or two. Some experimenting will be needed. It is important not to overcrowd the veggies while they are cooking and that the oil is kept at the proper temperature.
- Once veggies are cooked, let rest on a paper towel for just a moment and then serve hot with dipping sauce. These are best when eaten right away! Enjoy!
Dipping Sauce
- Whisk together the ingredients in a small bowl. Make this ahead of time so that you are ready to dip and eat as soon as the tempura veggies are done.
Recipe Notes
Try all your favourite veggies this way!
