One of my favorite things to have accompany a meal is very lightly battered deep-fried vegetables. We don't have tempura vegetables often, but when I find vegetables like thin asparagus, fresh broccoli, tasty mushrooms, or fresh onions it's hard to resist. Enjoy!
Easy GF Tempura Vegetable Medley
Based off the Artisanal GF Cookbook Recipe
Preheat oil in deep fryer to ~360 F. My favorite frying oil is avocado oil, but you can use canola oil, or another frying oil of your choice.
Prepare vegetables as follows, using any/all types as you prefer:
1 - 2 onions, sliced in rounds (You can use ALL onions to make onion rings!)
2-3 handfuls thin asparagus, rinsed and with bottom portions broken off (remove the bottom of the asparagus where it naturally breaks off. I find this leaves you with the tender tops)
1 pint mushrooms, rinsed with stems removed
2 bunches of broccoli, rinsed with heads sliced off (I don't use the stalks)
You can use other types of vegetables, as desired - carrots (slice into thin sticks), green beans (rinsed), sweet potato (sliced into thin sticks), but the ones in bold are my favorites.
In a large bowl, whisk together:
3/4 cup brown rice flour
1/4 cup arrowroot starch (or cornstarch)
1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup cold water (often I add a little extra water to thin the batter if it's feeling too thick, but you can use less water if you want a thicker batter on your vegetables)
Fry vegetables in batches in your hot oil for ~3 minutes, stirring once to break up the vegetables a bit. Remove and place on a paper towel-lined baking sheet to drain/cool a bit. Serve alongside the main dish of your choice (fish, salmon, shrimp, chicken, or a stir-fry). Enjoy!
Fresh GF tempura vegetables, piping hot and ready to eat!
Easy GF Tempura Vegetable Medley
Based off the Artisanal GF Cookbook Recipe
Preheat oil in deep fryer to ~360 F. My favorite frying oil is avocado oil, but you can use canola oil, or another frying oil of your choice.
Prepare vegetables as follows, using any/all types as you prefer:
1 - 2 onions, sliced in rounds (You can use ALL onions to make onion rings!)
2-3 handfuls thin asparagus, rinsed and with bottom portions broken off (remove the bottom of the asparagus where it naturally breaks off. I find this leaves you with the tender tops)
1 pint mushrooms, rinsed with stems removed
2 bunches of broccoli, rinsed with heads sliced off (I don't use the stalks)
You can use other types of vegetables, as desired - carrots (slice into thin sticks), green beans (rinsed), sweet potato (sliced into thin sticks), but the ones in bold are my favorites.
In a large bowl, whisk together:
3/4 cup brown rice flour
1/4 cup arrowroot starch (or cornstarch)
1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup cold water (often I add a little extra water to thin the batter if it's feeling too thick, but you can use less water if you want a thicker batter on your vegetables)
I aim for a runny yogurt/thick milk type of consistency. I like a very light layer of batter on my vegetables.
Toss your vegetables in with the batter. I recommend adding about half the vegetables, mixing them around and making sure you still have plenty of batter remaining before adding more vegetables. 
Vegetables (onions, asparagus, broccoli) tossed in batter.
Fry vegetables in batches in your hot oil for ~3 minutes, stirring once to break up the vegetables a bit. Remove and place on a paper towel-lined baking sheet to drain/cool a bit. Serve alongside the main dish of your choice (fish, salmon, shrimp, chicken, or a stir-fry). Enjoy!
Fresh asparagus on the left, a mixture of asparagus and onion rings on the right.
Yum!
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