Ingredients

The following ingredients have 4 Servings
  • 2 cups sliced vegetables ( - I used: red pepper, onion, zucchini, yellow squash)
  • 3/4 cup cold club soda
  • 3/4 cup rice flour
  • Salt
  • canola oil or other high heat neutral oil
  • 1 1/2 teaspoon mustard powder
  • 3 tablespoons mirin
  • 1 tablespoon low sodium gluten free tamari
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ume plum vinegar
  • 2 tablespoons amber coconut nectar
  • Sweet Dipping Sauce ((optional alternative))

Instruction

  • Mix sauce ingredients in a small bowl. Set aside.
  • Mix club soda, rice flour and salt. Whisk to get the lumps out. Dip sliced vegetables in batter, removing the excess batter.
  • Heat oil in a deep pot or skillet. It should be two or three inches deep. Oil is ready when it reaches 350°, or when a pinch of batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil.
  • Fry the vegetables, a few at a time to keep the oil hot, turning with a slotted spoon after they look crispy. The vegetables are done when they are golden and crispy.
  • Place veggies on paper towels or a rack to let oil drip off. Sprinkle with salt. Serve with dipping sauce.