Best 3 Gluten Free Tempura Batter Recipes
Are you craving crispy and flavorful gluten-free tempura but worried about the traditional batter? Look no further! In this comprehensive guide, we'll unveil the secrets to creating the perfect gluten-free tempura batter. We'll provide you with step-by-step instructions, ingredient substitutions, and expert tips to ensure a delightful and satisfying gluten-free tempura experience. Get ready to transform your favorite vegetables, seafood, and meats into delectable, golden-brown treats.
Let's cook with our recipes!
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
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
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 sparkling water to make the batter light and crispy.
- Do not overmix the batter. Overmixing will result in a tough batter.
- Use a light hand when coating the vegetables or seafood. Too much batter will make the tempura greasy.
- Fry the tempura in small batches so that the oil does not get too crowded.
- Drain the tempura on paper towels to remove excess oil.
- Serve the tempura immediately with your favorite dipping sauce.
Conclusion:
Gluten-free tempura is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a few simple ingredients and a little practice, you can make perfect tempura at home. So next time you're looking for a fun and delicious appetizer or main course, give gluten-free tempura a try. You won't be disappointed!
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