Vegan Cornstarch Tempura Batter
A light, airy, and gluten-free batter that creates an ultra-crispy shell without using eggs.
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Ingredients
- 1 cup Cornstarch
- 1/2 cup White rice flour
- 1 1/4 cups Ice-cold sparkling water
- 1 teaspoon Baking powder
- 1/8 teaspoon Turmeric powder(optional)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Garlic powder
- 3 cups Vegetable oil for frying
- 4 pieces Ice cubes
- 1/4 cup All-purpose gluten-free flour for dredging
Instructions
- 1
Place a large mixing bowl inside a larger bowl filled with ice to keep the batter chilled.
- 2
Whisk together the cornstarch, rice flour, baking powder, salt, garlic powder, and turmeric in the chilled bowl.
- 3
Slowly pour the ice-cold sparkling water into the dry mixture.
- 4
Whisk very gently and briefly; it is okay if there are a few small lumps remaining in the batter.
- 5
Heat your frying oil to exactly 350 degrees Fahrenheit (175 degrees Celsius).
- 6
Lightly dredge your vegetables or tofu in the extra flour before dipping into the cold batter.
- 7
Submerge the item in the batter, let the excess drip off, and carefully place into the hot oil.
- 8
Fry for 2-3 minutes until pale gold and extremely crisp, then drain on a wire rack.
Nutrition per Serving
210
Calories
1g
Protein
38g
Carbs
7g
Fat
1g
Fiber
0g
Sugar
320mg
Sodium
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