Gluten-Free Vegetable Tempura

Ingredients

• 1 medium Sweet Potato
• 1 medium Butternut Squash
• 1 cup Broccoli Florets
• 1/2 cup Green Beans
• 1 cup Gluten-Free Tempura Flour
• 3/4 cup Ice Water
• 3 cups Vegetable Oil
• 1/4 cup Gluten-Free Soy Sauce (Tamari)
• 2 tbsp Daikon Radish
• 1 tsp Ginger

Instructions

1. 1Prepare the vegetables: Peel the 1 medium sweet potato and the 1 medium butternut squash. Slice the sweet potato, butternut squash, 1 cup broccoli florets, and 1/2 cup green beans into thin, uniform pieces, about 1/4-inch thick.
2. 2Make the tempura batter: In a medium bowl, add the 1 cup of gluten-free tempura flour. Pour in the 3/4 cup of ice water. Whisk gently until just combined. A few lumps are okay; do not overmix.
3. 3Heat the oil: Pour the 3 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Fry the vegetables: Dip each prepared vegetable piece into the tempura batter, ensuring it is lightly coated. Carefully place the battered vegetables into the 350°F (175°C) hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, or until the tempura is golden brown and crispy.
5. 5Drain the tempura: Use a slotted spoon to remove the golden brown tempura from the hot oil. Place the fried vegetables on a wire rack set over a baking sheet to drain any excess oil. Repeat this process with the remaining battered vegetables.
6. 6Make the dipping sauce: In a small bowl, combine the 1/4 cup of gluten-free soy sauce (Tamari), 2 tablespoons of daikon radish (grated), and 1 teaspoon of ginger (grated). Stir to mix well.
7. 7Serve: Arrange the crispy vegetable tempura on a platter. Serve immediately with the dipping sauce on the side.

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