Gluten Free, Keto Tempura Batter
Active Time: 10 Minutes
Total Time: 30 Minutes
This batter may be gluten free, and keto friendly, but it has serious staying power. No slipping or sliding allowed, coat your favorite meats and veggies and fry it up in minutes to a perfect golden brown.
Ingredients
- 50g (¼ Cup + 2 Tbsp + 1 tsp) Faba Bean Protein Concentrate
- 50g (¼ Cup + 1 Tbsp) Almond Flour
- 10g (1 Tbsp + 1 ½ tsp) EverCrisp
- 2.5g (½ tsp) I’m Free Baking Powder
- 5g (1 tsp) Salt
- 7.2g (1 Tbsp) Methocel E4M
- 125g (½ Cup) Water
- 125g (½ Cup) Pickle Juice
- 1000g (1 quart) Vegetable Oil (for frying)
Equipment
- Large Heavy Bottom Pan
- Fryer Thermometer
- Mixing Bowls
Timing
Active Time: 10 Minutes
Total Time: 30 Minutes
Yield
1 cup batter
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Prepare Vegetables
Place Vegetable Oil in a large heavy bottom pan or fryer and preheat to 325°F.
In a mixing bowl, combine the faba bean protein concentrate, almond flour, evercrisp, baking powder, salt and the Methocel E4m and whisk together until combined.
Remove ¼ Cup of the mix and place in a mixing bowl and set aside.
Add the water and pickle juice to the remaining mix and whisk until combined and not lumpy.
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Coat & Fry
Evenly Coat the Pickles or vegetables in the dry mix that was set aside and coat.
Remove from the dry and place in the batter and coat evenly.
Remove from the batter and roll one more time in the dry mix.
Place in hot oil and fry for 2 minutes or until golden brown.
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Serve & Enjoy
With a slotted spoon or tongs, removed the crispy pickles/veg and place on a paper towel.
Enjoy with your favorite dipping sauce, we suggest our Plant-based Remoulade.
Summary
Recipe Name
Gluten Free, Keto Tempura Batter
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)