Crispy Vegetable Tempura

• Vegan

• Produce

  • 4 cups Vegetable pieces, assorted

• Baking & Spices

  • 2 tsp Kosher salt
  • 2 1/2 cups White rice flour, sweet

• Oils & Vinegars

  • 1 Oil
  • 2 tbsp Rice wine vinegar

• Nuts & Seeds

  • 2 tbsp Coconut amino acids

• Beer, Wine & Liquor

  • 12 oz Beer, gluten free

Found on heatherchristo.com

Ingredients

• Vegetable Tempura:
• 4 cups assorted vegetable pieces, (such as onion rounds, zucchini, carrots, green beans and peppers)
• 2½ cups sweet white rice flour
• 2 teaspoons kosher salt
• 12 ounces gluten free beer (I used pale ale)
• Oil for frying (I used vegetable)
• Dipping Sauce:
• 2 tablespoons coconut amino acids
• 2 tablespoons rice wine vinegar
• Vegetable Tempura:
• 4 cups assorted vegetable pieces, (such as onion rounds, zucchini, carrots, green beans and peppers)
• 2½ cups sweet white rice flour
• 2 teaspoons kosher salt
• 12 ounces gluten free beer (I used pale ale)
• Oil for frying (I used vegetable)
• Dipping Sauce:
• 2 tablespoons coconut amino acids
• 2 tablespoons rice wine vinegar

Directions

• In a medium bowl, whisk together 1 ½ cups rice flour and the kosher salt. Pour in the gluten free beer and whisk until you have a smooth pasty batter. If it feels a little runny, then slowly add 1 tablespoon of rice flour at a time until it has thickened up. Refrigerate for at least 30 minutes.
• Heat the oil to 375 degrees in a large heavy pot fitted with a thermometer.
• Remove the batter from the fridge and whisk it so that it is smooth again (it may have started to separate).
• Dip the vegetable pieces into the batter to coat them and then fry them, about 4 or 5 pieces at a time, stirring constantly. Fry until golden brown and crispy, about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.
• Serve the tempura hot with the dipping sauce.
• In a medium bowl, whisk together 1 ½ cups rice flour and the kosher salt. Pour in the gluten free beer and whisk until you have a smooth pasty batter. If it feels a little runny, then slowly add 1 tablespoon of rice flour at a time until it has thickened up. Refrigerate for at least 30 minutes.
• Heat the oil to 375 degrees in a large heavy pot fitted with a thermometer.
• Remove the batter from the fridge and whisk it so that it is smooth again (it may have started to separate).
• Dip the vegetable pieces into the batter to coat them and then fry them, about 4 or 5 pieces at a time, stirring constantly. Fry until golden brown and crispy, about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.
• Serve the tempura hot with the dipping sauce.