Gluten-Free Tempura Vegetables

Crispy, golden, and irresistibly light, these Gluten-Free Tempura Vegetables are the perfect appetizer or snack for any occasion. This recipe transforms a vibrant medley of carrots, zucchini, sweet potatoes, broccoli, cauliflower, and mushrooms into tempura-coated perfection using a delicate batter made with gluten-free all-purpose flour and ice-cold sparkling water. The result? A flawlessly airy texture that's fried to golden crispiness without feeling heavy. Ideal for anyone following a gluten-free diet, this Japanese-inspired dish comes together in just 35 minutes and offers a restaurant-quality experience right at home. Serve them piping hot with a citrusy ponzu or gluten-free soy sauce for dipping, and watch them disappear in minutes. Perfect for parties, family dinners, or whenever you're craving a light, crispy indulgence!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Ice-cold sparkling water
• 4 cups Vegetable oil (for frying)
• 1 large Carrot (sliced into thin sticks)
• 1 medium Zucchini (sliced into rounds or sticks)
• 1 medium Sweet potato (peeled and thinly sliced)
• 1 cup Cauliflower florets
• 1 cup Broccoli florets
• 1 cup Mushrooms (quartered or halved)

Directions

Step 1

Prepare the vegetables by washing, peeling (if necessary), and cutting them into bite-sized pieces. Pat them dry to ensure the batter adheres well.

Step 2

In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt.

Step 3

Gradually add the ice-cold sparkling water to the dry ingredients, whisking gently until a smooth batter forms. Be careful not to overmix; a few small lumps are fine. Keep the batter cold by placing it in the refrigerator until ready to use.

Step 4

Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot over medium-high heat. The oil should reach 350°F (175°C). Use a thermometer to monitor the temperature.

Step 5

Dip the prepared vegetables into the cold batter, ensuring an even coating. Allow any excess batter to drip off.

Step 6

Carefully place the coated vegetables into the hot oil in small batches to avoid overcrowding. Fry each batch for 2-3 minutes, turning occasionally, until the batter is golden and crispy.

Step 7

Using a slotted spoon, transfer the fried vegetables to a paper towel-lined baking sheet to remove excess oil. Repeat with the remaining vegetables.

Step 8

Serve the tempura immediately with a dipping sauce of your choice, such as gluten-free soy sauce or a citrus ponzu.

Nutrition Facts

Serving size	(2086.8g)

Amount per serving	% Daily Value*
Calories	8853.9

Total Fat 948.8g	0%
Saturated Fat 135.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1842.7mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 17.2g	0%
Total Sugars 20.1g
Protein 18.3g	0%

Vitamin D 10.4IU	0%
Calcium 183.2mg	0%
Iron 4.5mg	0%
Potassium 1973.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.8%

Protein: 0.8%

Carbs: 7.4%