I had never mad my own tempura before creating this recipe. However, I wasn't afraid to try it gluten-free. This tempura recipe didn't come out looking like a typical all-over breading, but instead resulted in an ultra-light batter and a surprisingly tasty vegetable dish.
For a vegan version, see this recipe on I Am Gluten Free, which was my inspiration for creating a tempura recipe of my own.
Dipping Sauce Recipe:
Tempura is usually served with a simple dipping sauce. Combine:
equal parts (GF) soy sauce and water
a dash of rice vinegar
a dash of mirin (optional)
a bit of sugar
Gluten-free Tempura Recipe:
Cut in to pieces 1/4 inch thick:
4-5 assorted vegetables
Pat the vegetables dry.
Heat in a large skillet:
3/4 inch to 2 inches oil
I used mostly olive oil with some sesame oil. You will know that the oil is the right temperature when a little bit of batter dropped in it only sinks halfway to the bottom, then immediately floats back to the top.
1/4 cup corn starch (substitute potato starch if necessary)
1/4 cup glutinous rice flour
1/2 cup rice flour
1/2 tsp baking powder
1/4 tsp salt
In a large bowl, mix together:
1 egg, lightly beaten
1 cup iced water
Add the dry ingredients and whisk together.
When the oil is heated up to the right temperature as described above, dip some of the sliced, thoroughly dry vegetables into the tempura mix, coat on all sides, and carefully place them in the hot oil. Give the vegetables room in the pan. Cook for 40 seconds. If the tops have not cooked, turn the piece over and cook another 20-40 seconds. The breading doesn't have to brown - 40 to 80 seconds is plenty of time for most vegetables at this temperature. remove the vegetables and place them on a paper towel. You can keep the cooked vegetables in the oven to keep them hot while you fry more batches.
Serve hot. I enjoyed mine with rice and a marinated, roasted duck leg, the secret recipe of which belongs to a friend of mine.