Allergy Friendly Tempura galore :-)


When it comes to food, probably my only real weakness is tempura – broccoli, cauliflower, onion, pumpkin, squash, zucchini flower, spinach, green beans, green pepper, carrot…battered and deep fried to a crisp  light golden brown – ‘Life is Beautiful’ 🙂

What an irony that this was the one dish I could not make for my own son. So, began my quest for the perfect allergy-friendly batter to coat these awesome vegetables. Join me on that journey…

Ingredients:

  1. Mung Bean Flour: 1/2 cup
  2. Rice Flour: 1/8 cup (brown rice flour or white rice flour works but white tastes even better)
  3. Baking Soda: A big pinch
  4. 1/2 a medium carrot thinly sliced, 10 – 15 bite sized broccoli florets, 1 small potato thinly sliced (use any medley of veggies that you are partial to or that is residing in your fridge ). Put the cut vegetables in a bowl of water so they dont dry up…
  5. Oil for deep frying (any oil with a high smoking point like Canola or Corn Oil)
  6. Freshly cracked black pepper: 1/4 tsp (Dont settle for store bought crushed black pepper because the difference in flavor is worth the extra effort!)
  7. Salt to taste
  8. 2/3 – 3/4 cup water

Method:

  1. Mix the Mung Bean flour and Rice Flour. Slowly add the water while mixing the batter with a fork.
  2. Add the salt, freshly ground black pepper and baking soda to the batter and mix it gently till it is well incorporated.
  3. Heat the oil in a large, deep frier on a medium flame. Immerse the back end of a wooden ladle in the oil. If small bubbles immediately form all around the ladle – the oil is just the right temperature for deep frying (Rachel Ray’s tip!). Alternatively – drop a small amount of batter in the oil gently. If it sizzles and almost immediately rises to the top, the oil is ready to deep fry.
  4. Hand dip each veggie piece in the batter and swirl it around to coat it well and slowly put it in the oil. If the batter seems too runny, add some more dry flour mix.
  5. Add no more than 6 – 7 battered veggies at a time, else the oil temperature will come down and the tempura will come out soggy and oily. Fry both sides till it is a light golden brown:
  6. Drain it on a paper towel for a couple of minutes.
  7. Serve hot with a dip of your choice or with the coriander dip that will feature in my next blog post 🙂

2 thoughts on “Allergy Friendly Tempura galore :-)

  1. Perhaps I can get Matthew to eat his veggies with this recipe! Unfortunately, I cannnot stomach fried foods…as much as I would love to try this, I would be making it for the family. Where do you find mung bean flour? I made a yummy sauce for my fish the other night using coriander…I love coriander…will be waiting for your recipe!

  2. Susan – I just posted the recipe for homemade mung bean flour.in response to your query. It is really easy to make. If you have a Asian store in your vicinity (Thai or Indian), you should get readymade mung bean flour there. However, not sure if they are labeled for cross-contamination.

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