Gluten Free Tempura Batter
I have missed things that are deep fried, especially things like tempura. Modifying recipes are always challenging when trying to get something to be gluten free and taste like the gluten filled alternative. My first try on tempura batter was a hit, even with my non-gluten free husband.
1 cup ice cold water
1 large egg
1 3/4 cups Pillsbury gluten free flour
Mix together water and egg. Add flour. If the mixture is too thick, add a little extra water. Mix until smooth.
You can use this to batter shrimp, cut up chicken, cup up pork, etc. You can also use this for vegetables.
Heat oil to about 350 degrees.
Dip items into batter and drop into oil. Fry foods in small batches until crisp. Drain and serve however you intend for it to be used.
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