Gluten-Free Vegetable Tempura with Dipping Sauce

Ingredients

• 2 cups Assorted Vegetables (Sweet Potato, Broccoli, Green Beans, Bell Peppers)
• 1 cup Gluten-Free Tempura Flour
• 3/4 cup Ice Water
• 3 cups Vegetable Oil
• 2 tablespoons Daikon Radish
• 1 teaspoon Ginger
• 1/4 cup Tamari Sauce
• 2 tablespoons Mirin
• 1 teaspoon Sugar

Instructions

1. 1Prepare the vegetables by cutting them into bite-sized pieces.
2. 2In a bowl, whisk together the gluten-free tempura flour and ice water until just combined. Do not overmix; some lumps are okay.
3. 3Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
4. 4Dip the vegetables in the tempura batter, making sure they are coated evenly.
5. 5Carefully place the battered vegetables in the hot oil, a few pieces at a time, and fry for 2-3 minutes, or until golden brown and crispy.
6. 6Remove the tempura from the oil and place on a wire rack to drain excess oil.
7. 7For the dipping sauce, grate daikon radish and ginger. In a small bowl, combine tamari sauce, mirin, and sugar. Add grated daikon radish and ginger.
8. 8Serve the vegetable tempura immediately with the dipping sauce.

Substitutions

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