Japanese Vegetable Tempura Recipe

Who said that tempuras are only made with wheat flour? Well, we teach you how to prepare Japanese vegetable tempura made with rice flour, which makes this delicious dish a perfect recipe for celiacs.

Although the gluten-free tempura that we are preparing below is an exquisite dish, it is important to remember, as the Nutrition and Cooking team tells us, that these types of fried foods are high-calorie dishes, so it is best to prepare them from time to time and not every day. Of course, nothing better than allowing ourselves a treat from time to time and if we do it with a plate of crunchy vegetables, following a traditional Japanese recipe… even better!

Ingredients to make Japanese Vegetable Tempura:

• 1 zucchini
• 1 carrot
• 1 green pepper
• 1 red pepper
• 1 onion
• 1 Eggplant
• 250 grams of rice flour
• olive oil for frying
• water and ice
• 1 pinch of Salt and Pepper

How to make Japanese Vegetable Tempura:

1. Wash very well and cut the vegetables into julienne strips.
2.  We have used rather small vegetables, in case you want to make more or have very large pieces, remember that you will surely have to increase the amount of flour.
3. Next we proceed to prepare the gluten-free tempura.
4.  To do this, we begin by mixing the water with the ice and reserving in a glass, the important thing is that we have ice water.
5. Place the rice flour in a large bowl to which we will add the ice water little by little. Constantly stir the flour and water mixture until it is the perfect consistency.
6. To check this consistency we will introduce a dude into the mixture, if it is at its point we will see how the mixture leaves a white film on it.
7. Before bathing the vegetables, we must have the hot oil to fry. The ideal temperature is about 150ºC. When you have it, bathe the vegetables in the Japanese tempura and fry until the pieces rise to the surface and look golden.
8. Remove and reserve on absorbent paper to remove excess oil.
9. Japanese vegetable tempura is ideal to serve as a starter accompanied with soy sauce or a little sanbaizu sauce.