Vegetable Tempura Nests
Vegetable tempura nests
Ingredients
- 1 cup rice flour gluten free version or unbleached flour
- 1 Tablespoon corn starch
- 12 ounces club soda or light beer
- good pinch of kosher salt
- 1 medium carrot peeled and finely shredded
- 1 medium zucchini finely shredded
- 3 medium leaves kale hard stems removed, finely shredded
- 1 large onion finely sliced
- Vegetable oil for frying
- Soy Dipping Sauce
- Thin Tamari Gluten free soy sauce or low-sodium soy sauce with sake, Chinese whiskey or a splash of water.
Instructions
- Whisk flour, cornstarch, club soda and salt into a medium bowl.
- Toss shredded veggies with the tempura batter to coat.
- Heat about 2 inches of oil in a deep fry pan over a medium high heat, about 350 degrees F.
- Drop vegetable nests, by the Tablespoonful, into the hot oil, cooking about 2-3 minutes per side, or until golden brown.
- Using a slotted spoon, remove nests from oil and drain on a paper towel lined plate. Serve immediately with Soy Dipping sauce.