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Gluten Free Vegetable Kakiage (Tempura)
Prep time
Cook time
Total time
Gluten free vegetable kakiage
Author: Jan Withington
Recipe type: Side Dishes
Cuisine: Japanese
Serves: 4 servings
Ingredients
- ⅓ cup or more all-purpose gluten free flour (I used Cup 4 Cup)
- ⅓ cup or more gluten free cornstarch
- 1 medium carrot, thinly sliced
- 1 medium sweet potato, thinly sliced
- 1 small white yam (potato), thinly sliced
- 3 green onions, sliced diagonally
- ½ of white onion, thinly sliced
- 3 egg yolks
- 5 tablespoons water or more
- vegetable oil for frying
- FOR SERVING:
- soy sauce
- lemon juice or lime juice
Instructions
- Heat oil in a fryer or wok to 350 degrees F.
- Combine the vegetables in a big bowl. Sprinkle cornstarch and flour then add the egg yolks.
- Add water a tablespoon at a time until making sure it's not too watery.
- When ready to cook, dip your metal spatula in the hot oil then gather a small pile of the vegetable mixture on the spatula. Grab a butter knife to push the kakiage into the oil.
- Slowly slide the kakiage into the hot oil.
- Cook for about 30 seconds then flip to cook the other side until. Cook until they turned golden brown and crispy. Transfer the kakiage to a plate lined with paper towels.
- Serve with soy sauce and lime juice. Yum!
