Gluten Free Tempura

19 Oct

So, since it’s Friday–and I’m on call for the night shift at the Hospital. Why not, a quick and easy, comfort snack!

Let’s make some gluten free tempura–in my case, potatoes only. (You can add pretty much anything).

The pics:

The Ingredients:

  • 3-4 small potatoes
  • Rice Flour  (to make sure it’s GF, the label MUST only have Rice Flour as the ingredient)
  • Water
  • Olive or Canola Oil (I prefer Olive)
  • A Knife 🙂

So, begin by finely slicing the potatoes. (I prefer to cut them in half by the length of the potatoes).  Then I begin the thin layer slicing–keeping the skin!

Next place the sliced potatoes in cold water for 5-10 minutes; after that, time for a thorough rinse. Then dry on paper towels.

Let’s prep the rice flour batter:

1 part flour with 2 parts H2O. Mix thoroughly; and let sit for 5-10 minutes.

Now let’s get cookin’:

After dipping the dry slices of the potatoes in the batter–i move 3-4 slices into the hot oil. Let it simmer for a bit–I like it a little brown.

Remove from the pan; and repeat the above ’till you’re done.

Garnish with sprinkle of salt and a dip of you’re choosing. Make sure, if you use soy sauce–it HAS to be GF. Natural soy sauce is not your friend.

Enjoy the snack with coffee or a hot sake.



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