Think tempura is only for gluten eaters? Think beer batter is a thing of your glutenous past? Think again! This classic tempura batter made with light-bodied gluten-free beer and the right gluten-free flour helps create a lacy, crisp coating for vegetables, chicken, shrimp, or just about anything else you want to dip in it! To read more about your gluten-free choices, have a look at my recent article for Living Without Magazine on gluten-free beers, or review my Beer Tasting Notes.

Beer Batter Tempura

• Broccoli florets, mushrooms, asparagus spears or other vegetables of choice
• ½ cup + 2 Tbs. Jules Gluten Free™ All Purpose Flour
• Salt and pepper, to taste
• 5 ounces light-bodied gluten-free beer* (drink the rest!)
• vegetable oil of your choice, for frying

*some beers I like in this recipe include: Green’s Blonde Ale, New Planet Tread Lightly Ale or Off the Grid, or Omission.

Wash and cut the vegetables into 3-inch pieces or break florets into bite-size portions. Set aside.

In a shallow bowl, whisk flour blend with salt and pepper, to taste.

Slowly pour in beer, stirring with a fork until batter is thick enough to cling to your vegetables. If batter is too thin, stir in more flour a teaspoon at a time; if too thick, add more beer, a teaspoon at a time.

Pour enough oil into a wide sauté pan to cover vegetables when placed in the hot oil. Heat oil over medium flame. To test for proper temperature, drop a small dollop of batter into the heated oil. If it sizzles but doesn’t burn quickly, oil is ready; if it doesn’t sizzle, oil isn’t hot enough; if it burns quickly, turn the heat down.

Dip each vegetable into batter, coating tops only of mushrooms or broccoli and the entire stem of other vegetables. Gently submerge each battered piece in hot oil and fry until batter is light golden brown, turning once if necessary to fry the entire piece. Each piece should cook for 1 to 2 minutes.

Using a slotted spoon or skimmer, remove hot vegetables from the oil when cooked and place them on a plate covered with a paper towel to absorb excess oil. Place drained pieces onto a baking sheet and keep warm in a warming drawer or oven on low until ready to serve. Refrigerate any uneaten pieces and re-heat for another day.

Each serving (batter only) contains 86 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 17g carbohydrate, 0g fiber, 1g protein.