Friday, May 30, 2008

Gluten Free Sweet Potato Tempura

Here is gluten free, vegan sweet potato tempura. It came out light and crisp and oh so yummy.

Tempura, a Japanese dish of deep fried vegetables, fish and shrimp in a crispy wheat and egg based batter, has long been a kind of holy grail for me. When I was living in Japan, long before giving up gluten, tempura was one of my favorite foods. But I never tried to make it at home.

Having to give up gluten and egg changed that for me. Suddenly I craved tempura all the time. And if couldn't get gluten free tempura at a restaurant, I'd have to figure out how to make it myself.

The epiphany for me came while I was reading one of my Indian cookbooks. In it was a recipe for onion bhaji, onions coated in thick chick pea flour batter and spices and deep fried, served with a spicy sauce.

I made a slightly thinner batter using chick pea flour and it worked ! The batter works well with any vegetables or fish. I've had good success with julienned vegetables such as sweet potato, carrots, string beans and onions mixed together and coated with batter to make a kind of 'nest.' Here I served the sweet potatoes with a wedge of lime. Sometimes I make a dipping sauce using grated daikon and gluten free soy sauce.

Here's the recipe:

2 cups chickpea flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup cold water
vegetables, fish and/or shrimp
vegetable oil to fry, such as canola or rice bran

In a bowl, mix together the flour, baking powder, baking soda, and salt. Gradually mix in cold water to make a batter.

Heat enough oil in a wok or deep pan to deep fry. Test the temperature by dropping small bits of batter into the oil. When the turn golden brown, the oil is ready.

Lightly dip vegetables, fish or shrimp into the batter and immediately drop into the oil. Turn over once. They are down when golden brown and crispy. Drain on paper towels and serve immediately with dipping sauce.


Dee said...

I love tempura & cannot find any down here South of the Border. This looks delicous. Thanks for posting the recipe!

sparkle said...

this recipe makes you my hero! thank you so much for posting it. my mom has recently discovered soy and gluten allergies and she's been feeling like her dining and recipe options have been steadily decreasing. this is such a wonderful blog!

JK said...

Hi, I'm new to your blog and like it very much as it shows us healthy ways of eating.
Would like to check how do we get chickpea flour if it is not easily available? Do we just grind chickpeas? Do we need to soak/sprout the chickpease, then dehydrate, then grind?

Ashley said...

looking forward to trying this. wondering, i am guessing you use uncooked s.potatoes? the oil is so hot---and you cut the potatoes thinly---so they cook fast? also, what kind of dipping sauce do you recommend? any for those with soy allergy? thanks so much. discovered your blog yday and made your yummy GF oatmeal and banana muffins. thanks so much!

javieth said...

Sweet potato is a highly nutritious and an alternative for food for their valuable contents of carbohydrate, protein and carotene, which are necessary for normal development and even for the sexual development too, believe it or not. Sweet potato is really helpful for welfare and our body.

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