Gluten Free Beer Batter Tempura Vegetables

Gluten Free Beer Batter Tempura Vegetables

Light, flakey gluten free beer batter tempura is truly a treat! If you thought you’d never again enjoy crisp tempura vegetables, welcome them back to your table with this recipe! And it’s not hard to make at all! Choose your favorite gluten free beer, and you’ll wonder where this recipe has been all your life!

If you need help selecting a gluten free beer, consult my gluten free beer tasting notes. And if you’d rather skip the beer, use gingerale instead!

Light, flakey gluten free beer batter tempura is truly a treat! With this easy recipe, you'll be battering veggies, fish, shrimp ... nearly anything!

Gluten-Free Beer Batter & Tempura Vegetables

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Ingredients:

  • Broccoli florets, mushrooms, asparagus spears, fish, shrimp or other vegetables of choice
  • ½ cup + 2 Tbs. gfJules™ All Purpose Gluten Free Flour
  • Salt and pepper, to taste
  • 5 ounces light-bodied gluten-free beer* (drink the rest!)
  • high heat vegetable oil of your choice, for frying

Method:

Wash and cut the vegetables or fish into 3-inch pieces or break florets into bite-size portions. Set aside.

In a shallow bowl, whisk flour blend with salt and pepper, to taste.

Slowly pour in beer, stirring with a fork until batter is thick enough to cling to your vegetables. If batter is too thin, stir in more flour a teaspoon at a time; if too thick, add more beer, a teaspoon at a time.

Pour enough oil into a wide sauté pan to cover vegetables when placed in the hot oil. Heat oil over medium flame. To test for proper temperature, drop a small dollop of batter into the heated oil. If it sizzles but doesn’t burn quickly, oil is ready; if it doesn’t sizzle, oil isn’t hot enough; if it burns quickly, turn the heat down.

Greens Gluten Free Tempura

Green’s Gluten Free Beers are some of my favorite to use in this recipe, but any one will do!

Dip each vegetable into batter, coating tops only of mushrooms or broccoli and the entire stem of other vegetables. Gently submerge each battered piece in hot oil and fry until batter is light golden brown, turning once if necessary to fry the entire piece. Each piece should cook for 1 to 2 minutes.

Using a slotted spoon or skimmer, remove hot vegetables from the oil when cooked and place them on a plate covered with a paper towel to absorb excess oil. Place drained pieces onto a baking sheet and keep warm in a warming drawer or oven on low until ready to serve. Refrigerate any uneaten pieces and re-heat for another day.

 

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3 thoughts on “Gluten Free Beer Batter Tempura Vegetables

  1. Pingback: Gluten Free Beer Tasting Notes - Gluten free recipes - gfJules - with the REAL Jules

  2. Amazing snack idea! I would love to see if your GF all-purpose flour is available in my area (NH). Great pairing suggestions too. I think Green’s Amber would pair well too. Thanks for the recipe!

    • I have tried this recipe with Green’s Amber, and it is wonderful! I find that either the Amber or the Blonde work well in tempura, beer batter or beer bread. Love those options! As for my products in your area, you can check the retailer list on my site to see if anyone is close. If not, you can always ask your favorite store to carry my flour, or just order on-line for it to be delivered to your door!