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–+ servings

Vegetable Tempura

Marla Hingley
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 4-6 cups vegetable oil for frying

Batter

  • 1 egg yolk
  • ½ tsp salt
  • 1-1 ½ cups club soda or GF beer
  • 3/4 cup rice flour
  • ½ cup cornstarch
  • ½ tsp xanthan gum

Vegetables

  • Butternut squash
  • Sweet potato
  • Zucchini
  • Asparagus
  • Snow peas
  • 3 Tbsp cornstarch

Dipping Sauce

  • 2/3 cup GF soy sauce
  • ¼ GF rice vinegar
  • 1 Tbsp sesame oil
  • 2 Tbsp fresh ginger minced
  • 2 tsp brown sugar

Instructions
 

  • Whisk together dipping sauce, stirring until sugar is dissolved and set aside.
  • Heat oil (enough to be 2” in depth) in a heavy bottom pan with high sides to 375°F.
  • For batter, in a large bowl whisk together the dry ingredients, then add enough club soda until thick batter forms.
  • Peel and cut the butternut squash/sweet potato to 1/8" thick,and the zucchini to 1/4" 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.
  • 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.
  • Serve immediately with dipping sauce.
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