Flagstaff Celiac Support Group

GLUTEN-FREE DAIRY-FREE TEMPURA BATTER*

Ingredients

2 egg whites

approximately 2 c rice flour, divided, plus additional for dredging

approximately 1 c seltzer water

salt and pepper

Directions

In a bowl, mis together egg whites and 1 cup of flour. Slowly add flour until the egg is entirely absorbed. The mixture should be lumpy.
Very slowly, stir in seltzer water until batter is smooth and easy to stir, but still thick enough to coat the back of a spoon when you lift it up. The texture should be slightly runnier than pancake batter. Season batter very generously with salt and pepper.
To fry, dredge meat, seafood, drained and cubed tofu, or vegetables in a small amount of the same flour you used for the batter. Shake off excess flour and dip in tempura batter. Shake off excess batter and fry in neutral-tasting high-heat frying oil, such as canola, corn, safflower, peanut, or sunflower, until batter is golden-brown on all sides.

Makes enough batter to cook about 2 lbs of fish filets or chicken tenderloins, or 1.5 lbs of todu, scallops, calamari, or vegetables in smaller pieces.

Vegetables with long cooking times, like sweet potatoes and large pieces of broccoli, benefit from parboiling before frying because they frying time may not be long enough to cook them to tenderness.

*Recipe from foodallergies.about.com