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My Second Attempt at Making Gluten-Free, Vegan Tempura

vegetable tempura




My Second Attempt at Making Gluten-Free, Vegan Tempura




If you read one of my recent posts (link below), you know I tried to make vegetable tempura a few days ago. And the results were kind of strange. The tempura came out like KFC.

So, to have closure in my life, I needed to make a tempura that looked like the Japanese tempura I see at the Japanese restaurants. It’s definitely fried, but the batter is light, crispy and takes on interesting shapes.

I used a soy bean flour (which is brownish colored) the first time I tried making tempura, and that’s what made it look more like KFC.

See also: Vegetable Soy Tempura or Vegan KFC?

My Second Attempt

Here’s my second attempt at making vegetable tempura, and gluten-free at that. Now, I’m trying to make vegetable tempura at home because in the Japanese restaurants I go to I have to ask if there’s egg or dairy in the batter. Usually, they have egg in their for texture and to help the batter become more sticky for lack of a better word. Also, it helps to give the tempura a little color.

Now I learned that you don’t need eggs to make tempura batter, and basically you just need flour and chilled ice water.

Ingredients

    Vegetables

  • Mushrooms
  • Broccoli Florets
  • Japanese Yam
  • Eggplant
  • Carrots
    Tempura Batter
  • 1.25 cup – rice flour
  • 1 cup – ice cold water
  • 2 tbsp – potato starch
  • 1 tsp – baking soda
Instructions
  • Mix batter ingredients into a bowl. And stir.
  • Slice vegetables into thin manageable sizes for frying.
  • Heat up a deep fryer with canola oil.
  • Dip vegetables into batter.
  • Then gently place into deep fryer.
  • In about 1-2 minutes the vegetable tempura should be ready. Flip over vegetables to completely fry them. They should be very light brown when done.
  • Place in a plate with paper towels to soak up excess oil.
  • Serve right away.
vegetable tempura
Wednesday July 19, 2017 by Carlos Rull
Filed as: Vegan Recipes
vegetable tempura
Tuesday July 18, 2017 by Carlos Rull
Filed as: Vegan, Vegan Recipes


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About the author:
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Carlos Rull is a musician living in the San Diego area. His interests include Yoga, Eastern Philosophy, Zen Buddhism, and Gardening. He plays drums, piano, and composes New Age & Ambient music, and his albums are available on iTunes and Amazon.com.

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