Gluten-Free Vegetable Tempura with Dipping Sauce
Crispy and light vegetable tempura made with a gluten-free batter. Served with a flavorful dipping sauce, this is a delightful and allergy-friendly Japanese side dish or appetizer.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the vegetables by cutting them into bite-sized pieces.
- 2In a bowl, whisk together the gluten-free tempura flour and ice water until just combined. Do not overmix; some lumps are okay.
- 3Heat vegetable oil in a deep pot or fryer to 175°C.
- 4Dip the vegetables in the tempura batter, making sure they are coated evenly.
- 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.
- 6Remove the tempura from the oil and place on a wire rack to drain excess oil.
- 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.
- 8Serve the vegetable tempura immediately with the dipping sauce.
Substitutions
Wheat Flour → Gluten-Free Tempura Flour(avoids Wheat)
Soy Sauce → Tamari Sauce(avoids Wheat)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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