Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce Recipe

When I have a hankering for something fried, I try to make it a little healthier than traditional fried foods. For one, I generally have to make fried foods myself because restaurant fried foods are way too risky. Many places either don’t have a gluten-free option or they might use the same fryer for non-gluten-free foods. Making it yourself is easier than you think and just as delicious! Take this Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce recipe, for example. I mean, where would you even find such an awesome dish if you were dining out?!

What I really like about this recipe is that the fried part is tempura batter so it’s less dense than, say, fried chicken.

To make this fabulous fried appetizer, I start with Tillen Farms pickled vegetables. I used the carrots and mild asparagus for mine, but Tillen Farms also has spicy asparagus and both mild and spicy green beans that would also be amazing for this recipe.

For the dipping sauce, make sure your soy sauce is gluten free. Fresh ginger and green onions take this sauce from good to great!

So, if you’re craving fried foods and you’re worried about eating them at restaurants, don’t fret. Just whip up a batch of these!

Gluten-free veggie tempura recipe

5 from 2 votes
Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Appetizer
Cuisine: Japanese
Servings: 6 servings
Calories: 186 kcal
Author: Carol Kicinski
Ingredients
Tempura
  • 2 (12-ounce) jars Tillen Farms pickled vegetables
  • cups white rice flour
  • 1 cup club soda
  • Vegetable oil
  • Kosher or fine sea salt
Dipping Sauce
  • ¼ cup tamari or gluten free soy sauce
  • ¼ cup Mirin or rice vinegar
  • ¼ cup water
  • 1 tablespoon honey
  • 1 small green onion minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
Instructions
Tempura
  1. Drain the vegetables and pat with paper towels until very dry. Line a sheet tray with paper towels.
  2. Combine the rice flour and club soda and mix well.
  3. Heat 3 inches of oil to 350 degrees in a Dutch oven or heavy pot.
  4. Working in batches, dip the vegetables into the batter and fry for 2-3 minutes or until golden brown. Do not over-crowd the pan when frying. Remove from oil, place on paper towels to drain, and sprinkle with a little salt. Serve with the dipping sauce.
Dipping Sauce
  1. Combine the tamari, mirin, water, and honey in a small saucepan. Heat over medium heat until the honey melts. Add the green onion, ginger, and red pepper flakes. Can be made a week in advance. Store covered in the refrigerator.
Nutrition Facts
Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce Recipe
Amount Per Serving
Calories 186
% Daily Value*
Sodium 709mg 30%
Potassium 50mg 1%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 3g
Protein 5g 10%
Vitamin A 0.9%
Vitamin C 8.5%
Calcium 1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Pickled Vegetables Soy Sauce Tempura Tillen Farms
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