My recent attempt, actually my first attempt, at creating a crispy gluten free tempura recipe actually turned out super crispy and delicious. They’re dairy-free and egg-free, too! There are nospecial gluten free ingredients required. Use this recipe with vegetables, chicken or shrimp.
Ingredients such as cornstarch, baking soda, and sparkling water create the desired crispness you look for in tempura. Be sure to chill your ingredients as doing so makes them even crispier.
To educate you, I want to explain the ingredients that I used. While at first I was tempted to use just white rice flour as it is the gluten free flour that crisps the most. However, knowing that cornstarch also lends a crispness to baked and fried goods, I went ahead and used some in this recipe. It was perfect! I also enjoy the yellow/gold color it creates. Now, if you are intolerant to corn, you may use potato starch instead. It has similar properties as cornstarch, but just a little less of the crisping elements. For those who are intolerant to both, use all rice flour, without any starch. Tapioca and arrowroot are too chewy for this recipe. In addition, arrowroot tends to make things soft.
One of the keys to making anything crispy that is to be deep-fried is the use of cold ingredients. It doesn’t matter if it is a batter, a breading, or potatoes. Not only should your vegetable be cold, but chill your flour and starch, as well.
In your quest to make your own recipe book, you can use this recipe with vegetables such as asparagus, zucchini, onion wedges, red bell pepper wedges, and even shrimp and chicken.
Deep-frying is always easiest in a deep-fryer, however, the recipe includes tips for those without one. You don’t even need a thermometerthough they are helpful.
True tempura consists of a light batter that may not even cover all of the the item you are deep-frying. However, you can always cut back on the water to create a thicker batter. Another option is to dip the item in the batter, fry it for 20 seconds, dip it in the batter again, and fry for about 2 minutes. This will create a thicker batter like the one used in myGluten Free Onion Ringsrecipe.
In traditional, gluten tempura recipes you’ll notice that the batter is lumpy. To achieve this, you leave the lumps in the batter. However, as thin as the batter is that I created, there are not a lot of lumps in it. Feel free to add additional rice flour to make it thicker and lumpier, if you are after a similar appearance and texture.
How to Make Crisp Gluten Free Tempura
5
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 15 minutes
Yield: Makes 2 servings
A super crispy gluten free tempura recipe for vegetables, chicken or shrimp; along with an education on how the ingredients achieve what they make!
Ingredients:
- Oil for frying
- 3/4 cup white or brown rice flour, chilled - plusmore for dusting
- 1/2 cup cornstarch, chilled
- 1/2 teaspoon salt, chilled
- 1/4 teaspoon baking soda, chilled
- 2/3 cup sparkling water, chilled
- 1/2 cup gluten-free panko bread crumbs* (optional)
- Chilledvegetables of choice: bell pepper wedges, skewered onion wedges, sweet potato sticks, eggplant sticks, broccoli florets, zucchini slices or sticks
- Shrimp, shelled, trimmed, and deveined (optional)
Instructions:
- Preheat enough oil to cover the pieces of food, at least 2 inches, in a heavy skillet; or preheat a deep-fryer to 375°F**. Line a plate with paper towels; set aside. Add some brown rice flour to another plate to use for dredging items.
- Dredge the vegetables or shrimp in the brown rice flour, andtransfer to a plate.
- In a separate container or bowl, whisk together the rice flour, cornstarch, salt, and baking soda.
- Pour the cold sparkling water into the flour mixture a little bit at a time and whisk until thoroughly combined. (Adding gluten-free panko bread crumbs will create the traditional lumpy texture.)
- Using metal tongs, dip the floured items into the batter and slowly lower them into the hot oil. Do not let go of them until they are cooked enough not to stick to the skillet or the deep-fryer, about 30 seconds. Release them into the oil and continue to cook for about 2-1/2 minutes or until crisp. (Do not overcrowd the oil as your items will not crisp as well. Be sure to bring the temperature back up to 375°F prior to frying your next batch.)
- Using tongs, remove each item and allow any excess grease to drip back into the skillet/fryer. Then transfer them to the paper-towel-lined plate to drain. If desired, immediately sprinkle them with additional salt. Cover and refrigerate leftover batter. However, the sparkling water will go flat and not make as crispy tempura.
Tips
*To make homemade panko breadcrumbs, remove the inside dough from baked Schar Ciabatta Rolls and allow to dry overnight or a couple of days. Crumble into small pieces by adding to a plastic bag. Then crush them to 1/16 to 1/8 inch in diameter using a rolling pin. (You can use the shell from the rolls to fill with all of the fixings of an omelet and bake at 400°F for 13 - 14 minutes.)
For darker crust, add 1 egg yolk to the batter.
For less crispy and light colored crust, fry at 350°F.
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FAQs
Gluten-free tempura batter is made of just three simple ingredients: rice flour, egg, and water. I've tested different ratios for each ingredient, and the ratio I am sharing in the recipe resulted in the best texture and flavor. Unlike regular tempura, batter made from rice flour is thinner.
Why is my tempura batter not crispy? ›
To make crispy tempura batter, use low-protein flour. It is low in gluten, a protein that negatively affects the texture of the batter. Cake flour is one of the best for making the batter. All-purpose flour works too, but not as well.
How do you keep tempura crispy? ›
Setting the fried tempura on a rack will keep it crisp and it'll keep nicely hot in the oven while you cook the rest of the food. You can also prepare the tempura in advance (or keep leftovers) by letting it cool completely on the rack, then storing it in an airtight container in the fridge.
Can I use cornstarch instead of tempura flour? ›
The resulting tempura will have a lighter, crispier texture compared to using all-purpose flour. Additionally, rice flour can add a delicate, slightly sweet flavor to the tempura. Cornstarch: Cornstarch can be used as a substitute for tempura flour, either on its own or in combination with all-purpose flour.
What is a substitute for cornstarch in tempura batter? ›
If you don't have cornstarch, you can substitute all-purpose flour in favor for a more routine breading and frying procedure. You can also use rice flour or potato flour, which are commonly used for tempura, and this will create a similar lacy, crunchy texture.
What is a good substitute for tempura flour? ›
Most tempura batter is made with wheat flour. Cake flour has a lower protein content and therefore less gluten than all-purpose flour, making it a better choice for tempura—but both options will work. Rice flour is a gluten-free alternative to wheat flour that still yields a crispy coating.
Which flour gives crispy batter? ›
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.
What is the secret to perfect tempura? ›
Do not overcrowd the frying pot with ingredients – As a rule of thumb, only half of the oil surface should be covered with ingredients. So, deep fry in batches. Keep the oil temperature steady at all times. Turn the tempura regularly to ensure even cooking.
Why does my tempura get soggy? ›
Do not overcrowd the pan – cook the tempura in small batches, and make sure the oil comes back up to temperature before adding another batch, because cooking it at too low a heat will lead to oily, soggy results.
What oil is best for tempura batter? ›
Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura.
Tenkasu, or Crispy tempura bits, are the small, deep fried leavings of tempura batter. They have recently increased in demand due to their rising importance in Japanese cuisine.
Should tempura batter be thick or thin? ›
The batter consistency should be light and watery when it's ready. This is all you need to make the Tempura batter! Hint: You can adjust the batter thickness after a test fry, by adding a touch more flour (thicker coating) or water (thinner coating), just remember to keep it cold!
Which is crispier flour or cornstarch? ›
Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.
What does baking soda do to tempura batter? ›
A simple and traditional tempura batter is typically made of ice water, flour, and egg yolks. Variants of tempura batter are sometimes made with soda water, baking soda, cornstarch, potato starch, or rice flour to enhance the crispy texture.
Does adding cornstarch to flour make it crispy? ›
When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.
Is all tempura batter gluten-free? ›
Is Tempura Gluten Free? Nope! Regular tempura is traditionally - and commonly, today - made with wheat flour. While some tempura-specific flours exist that are lower in gluten, they're still wheat flours.
What is a gluten-free substitute for flour when frying? ›
Almond flour: Almond flour is a low-carb, gluten-free alternative to wheat flour that can be used as a coating for fried chicken or as a binding agent in meatballs or meatloaf. Almond flour is high in fat and protein, which can help to make the coating or meatballs more tender and moist.
Can you buy gluten free batter mix? ›
Product description. This gluten-free savoury batter mix is perfect for coating fish, sausage, chicken and vegetables. Made with a blend of quality naturally gluten-free flours, raising agent and a pinch of salt ensuring perfect results every time.
What is tempura batter mix made of? ›
A simple and traditional tempura batter is typically made of ice water, flour, and egg yolks. Variants of tempura batter are sometimes made with soda water, baking soda, cornstarch, potato starch, or rice flour to enhance the crispy texture.
