Print

Gluten-Free Tempura Batter Recipe

Print Recipe

★★★★★

4.5 from 671 reviews

This gluten-free tempura batter recipe offers a light, crispy coating perfect for frying fish, shrimp, or vegetables. Using white rice flour and corn starch combined with cold club soda, it creates a delicate, airy batter ideal for deep frying. The batter is chilled briefly before frying to enhance crispiness, making it a perfect option for those avoiding gluten without sacrificing texture or flavor.

Ingredients

Scale

Dry Ingredients

  • 1 cup white rice flour
  • 1/2 cup corn starch
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder

Wet Ingredients

  • 1 cup club soda (cold)

For Frying

  • Canola oil (enough for deep frying)
  • 1 pound fish, shrimp, or vegetable of your choice (cleaned, trimmed, and cut into bite-sized pieces)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the rice flour, corn starch, sea salt, and baking powder. Stir well to ensure even distribution of all the dry ingredients.
  2. Whisk Batter: Gradually pour the cold club soda into the dry mixture while whisking continuously. Continue until the batter is smooth, lump-free, and has a thin consistency similar to pancake batter.
  3. Chill Batter and Preheat Oil: Place the batter in the refrigerator to chill for about 10 minutes. Meanwhile, heat canola oil in a deep fryer or a large pot to 375°F, ensuring there is enough oil to fully submerge the food for frying.
  4. Prepare Food: Pat the fish, shrimp, or vegetables dry with paper towels to remove excess moisture, which helps the batter adhere and improves crispiness.
  5. Coat Food: Dip each piece of the prepared food into the chilled tempura batter, ensuring even coverage.
  6. Fry: Carefully place the battered items into the hot oil in small batches to avoid overcrowding. Fry for 1-2 minutes until golden brown and crispy, turning gently with a slotted spoon or tongs halfway through for even cooking.
  7. Drain and Serve: Remove fried pieces and transfer them onto a plate lined with paper towels to drain excess oil. Serve immediately to enjoy the freshest, crispiest tempura.

Notes

  • Keep the batter cold and do not overmix to maintain its light and crispy texture.
  • Use a thermometer to maintain oil temperature at 375°F for optimal frying without soaking excess oil.
  • Fry in small batches to avoid temperature drops in the oil, which can result in greasy food.
  • Canola oil is recommended due to its high smoke point and neutral flavor, but other neutral oils suitable for frying can also be used.
  • This batter works well with a variety of seafood and vegetables such as sweet potatoes, bell peppers, and green beans.

Keywords: tempura, gluten free, batter, deep frying, Japanese, crispy coating, seafood, vegetables

Find it online: https://platedbyemma.com/gluten-free-tempura-batter-recipe/