Cooking and Meal Prep Recipes Gluten-Free and Dairy-Free Tempura Batter Recipe By Victoria Groce Victoria Groce LinkedIn Victoria Groce is a medical writer living with celiac disease who specializes in writing about the dietary management of food allergies. Learn about our editorial process Updated on February 03, 2020 Print Laurence Mouton / Getty Images (36 ratings) Total Time: 20 min Prep Time: 10 min Cook Time: 10 min Servings: 4 (for 1/2 pound of food each) Nutrition Highlights (per serving) 325 calories 3g fat 63g carbs 8g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (for 1/2 pound of food each) Amount per serving Calories 325 % Daily Value* Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 36mg 2% Total Carbohydrate 63g 23% Dietary Fiber 2g 7% Total Sugars 0g Includes 0g Added Sugars 0% Protein 8g Vitamin D 1mcg 5% Calcium 22mg 2% Iron 1mg 6% Potassium 95mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This wheat-free, gluten-free, and dairy-free tempura batter is made from rice flour, in the traditional way. (These days, it's usually made from wheat flour.) This batter makes a versatile coating that's good for frying seafood, small pieces of chicken, and many kinds of vegetables. I've specified rice flour for this, but any low-protein, neutral-tasting wheat-free flour will work. I've made this with millet flour, corn flour, and wild rice flour. See the section on Cooking Tempura Vegetables, below, after the recipe directions. Ingredients 2 large room-temperature egg whites Approximately 2 cups rice flour, divided, plus additional for dredging Approximately 1 cup cold seltzer water Salt and pepper to taste Preparation In a bowl, mix together 2 large room-temperature egg whites and 1 cup of rice or other non-wheat flour. Slowly add flour until the egg is entirely absorbed. The mixture should be lumpy at this point. Very slowly, stir in approximately 1 cup seltzer water until batter is smooth and easy to stir, but still thick enough to coat the back of a spoon when you lift it up. The texture should be slightly runnier than pancake batter. Season batter very generously with salt and pepper. To fry, dredge meat, seafood, drained and cubed tofu, or vegetables in a small amount of the same flour you used for the batter. Shake off excess flour and dip in tempura batter. Shake off excess batter and fry in a neutral-tasting high-heat frying oil, such as canola, corn, safflower, peanut, or sunflower, until batter is golden-brown on all sides. Remove from oil and drain on paper towels before serving hot. What Is Tempura? Tempura is a Japanese specialty of batter-dipped and deep-fried pieces of fish, vegetables, meat or poultry. Tempura can be served as an appetizer, hors d'oeuvres or main course. When Making the Tempura Batter Setsuko Yoshizuka says, "It's good to use cold/ice water [or other liquid] for the [tempura] batter. This is important to prevent the batter from absorbing too much oil." She also advises making the batter right before frying tempura. Making it ahead of time is not recommended. Cooking Tempura Vegetables Vegetables with long cooking times, like sweet potatoes and large pieces of broccoli, benefit from parboiling before frying because the frying time may not be long enough to cook them to tenderness. To parboil vegetables, cook them briefly in boiling water until their color is very bright. (For most vegetables, this takes only a few minutes.) Remove immediately and submerge in ice water. Pat dry with paper towels before proceeding with recipe. Note: This recipe makes sufficient batter to cook about 2 pounds of fish filets or chicken tenderloins, or 1 1/2 pounds of tofu, scallops, calamari, or vegetables in smaller pieces. Rate this Recipe You've already rated this recipe. Thanks for your rating! By Victoria Groce Victoria Groce is a medical writer living with celiac disease who specializes in writing about the dietary management of food allergies. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.