Name: Gluten-Free Tempura Batter Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 cup white rice flour; 1/2 cup corn starch; 1/2 teaspoon sea salt; 1/2 teaspoon baking powder; 1 cup club soda (cold); Canola oil (enough for deep frying); 1 pound fish, shrimp, or vegetable of your choice (cleaned, trimmed, and cut into bite-sized pieces)

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Introduction

This gluten-free tempura batter recipe creates a light, crispy coating perfect for fish, shrimp, or vegetables. Using rice flour and corn starch, it delivers an airy texture that fries up beautifully. It’s a great way to enjoy tempura without gluten.

The image shows a close-up of a black plate filled with a mix of fried vegetables and shrimp. There are several round slices of light green zucchini with a crispy, golden-brown batter crust on top, some pieces of fried shrimp with a similar golden texture, and a few light beige fried mushroom slices peeking through. The batter looks light and crunchy with small bubbles and a slightly uneven coating. The black plate contrasts with the food, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white rice flour
1/2 cup corn starch
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup club soda (cold)
Canola oil (for deep frying)
1 pound fish, shrimp, or vegetables of your choice, cleaned and cut into bite-sized pieces

Instructions

Step 1: In a large mixing bowl, combine the rice flour, corn starch, sea salt, and baking powder. Mix well to evenly incorporate the dry ingredients.
Step 2: Gradually pour in the cold club soda while whisking continuously. Keep whisking until the batter is smooth with no lumps. The consistency should be thin, similar to pancake batter.
Step 3: Place the batter in the refrigerator to chill for about 10 minutes while you prepare the oil.
Step 4: Heat enough canola oil in a deep fryer or large pot to 375°F, ensuring there is enough oil to fully submerge your food.
Step 5: Pat your prepared fish, shrimp, or vegetables dry with paper towels to remove excess moisture for better batter adhesion.
Step 6: Dip the food pieces into the chilled batter, coating them evenly.
Step 7: Carefully lower the battered pieces into the hot oil, frying a few pieces at a time to avoid overcrowding.
Step 8: Fry for 1-2 minutes until golden brown and crispy, turning gently halfway through to ensure even cooking.
Step 9: Remove the fried pieces with a slotted spoon or tongs and drain on paper towels. Serve immediately while crisp.

Tips & Variations

Use ice-cold club soda for a lighter, crispier batter texture.
Try adding a pinch of garlic powder or paprika to the dry ingredients for subtle extra flavor.
For a vegetarian option, use mixed vegetables like sweet potato slices, bell peppers, or mushrooms.
Do not overmix the batter; a few small lumps are okay and help keep it light.

Storage

Tempura is best enjoyed fresh and crispy, so serving immediately is ideal. If you need to store leftovers, keep them in an airtight container and refrigerate for up to 1 day. Reheat in a hot oven or air fryer to restore crispiness; avoid microwaving as it will soften the batter.

How to Serve

The image shows a close-up of a black plate filled with a mix of golden brown fried pieces. There are several round slices of zucchini with a light, crispy batter covering a greenish-yellow center visible through the frying. Alongside the zucchini, there are small fried shrimp with a light golden coating and some pieces of battered mushrooms, which have a rough and uneven texture. The plate rests on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute club soda with another liquid?

Club soda is preferred for its carbonation, which helps create a light batter. You can try sparkling water as a substitute, but avoid still water to maintain the crisp texture.

What oil is best for frying tempura?

Canola oil is a great choice due to its high smoke point and neutral flavor. Other good options include vegetable oil or peanut oil. Avoid olive oil, which has a lower smoke point and stronger taste.