Vegetable Tempura
Author: Marla Hingley
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 4-6 cups vegetable oil for frying
  • 1 egg yolk
  • ½ tsp salt
  • 1-1 ½ cups club soda (or GF beer)
  • ¾ cup rice flour
  • ½ cup cornstarch
  • ½ tsp xanthan gum
  • Butternut squash
  • Sweet potato
  • Zucchini
  • Asparagus
  • Snow peas
  • 3 Tbsp cornstarch
Dipping Sauce
  • ⅔ cup GF soy sauce
  • ¼ GF rice vinegar
  • 1 Tbsp sesame oil
  • 2 Tbsp fresh ginger, minced
  • 2 tsp brown sugar
  1. Whisk together dipping sauce, stirring until sugar is dissolved and set aside.
  2. Heat oil (enough to be 2” in depth) in a heavy bottom pan with high sides to 375°F.
  3. For batter, in a large bowl whisk together the dry ingredients, then add enough club soda until thick batter forms.
  4. Peel and cut the butternut squash/sweet potato to ⅛" thick,and the zucchini to ¼" thick. Rinse the asparagus and snow peas in water and shake off excess Dredge the veggies in a dish with some cornstarch, shaking excess off. Next dip in batter (chopsticks work great), shaking off excess then place in oil.
  5. Fry for 3-5 minutes, turning half way through cooking, until tender. Remove and place on paper towels to drain, then place in warm oven until everything has been fried. Do not overcrowd the oil, or the temperature will drop too quickly and it will take too long to cook and absorb too much oil.
  6. Serve immediately with dipping sauce.
Recipe by Gluten Free Club at