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!
- 2 (12-ounce) jars Tillen Farms pickled vegetables
- 1½ cups white rice flour
- 1 cup club soda
- Vegetable oil
- Kosher or fine sea salt
- 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
Drain the vegetables and pat with paper towels until very dry. Line a sheet tray with paper towels.
Combine the rice flour and club soda and mix well.
Heat 3 inches of oil to 350 degrees in a Dutch oven or heavy pot.
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.
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.
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