Tempura Vegetables

Light, crispy tempura vegetables made with a delicate batter and served with dipping sauces.

What you will need:

• 3 litres vegetable oil/canola oil
• 1 Cup Gluten Free flour
• 1 Cup of iced water/
• 1 egg
• Any vegetables; Sweet potato, Asparagus, Red Capsicum, Zucchini, Red onion work well
• Soy Sauce, Sweet Chili for dipping

How to make it:

Slice the vegetables very thin apart from the asparagus.

Fill the deep fryer with the oil to the maximum level and set the temperature to 180°, when the red dot next to the temperature stops flashing it has come to temperature.

Mix the Gluten free flour, iced water and egg together with a whisk until there is no lumps. It will be quite thin, because the mixture is ice cold as it goes into the hot oil it sticks and makes a great thin crispy batter.

Have a dish lined with paper next to the deep fryer for the vegetables. Have the basket in the deep fryer down. Coat the vegetables in a little extra flour and then dip into the batter and straight into the hot oil, placing away from your body.  These should take 2-3 minutes, drain onto the paper towel and serve hot with some dipping sauces.