Gluten Free Tempura Veggie Platter
Wow all your friends at your next party with this delicious and colourful veggie platter!!
Fogdog Tasty Tempura Mix
Variety of veggies such as eggplant, kumara, carrots, broccoli, capsicum
130ml chilled water (or beer if not gluten-free)
Salt to taste
Vegetable oil for frying
Cut your veggies into either thick slices or thick strips.
Place your eggplant into a strainer set over a bowl and sprinkle with salt. Let stand for 1 hour.
If using kumara or sweet potato, soak slices in water for 15-30 minutes and then pat dry with paper towel.
Rinse eggplant under cold water and then pat dry with a paper towel.
Add 130ml of chilled water (or beer) to approximately half a packet (95g) of Tasty Tempura Batter. Mix until thick and smooth.
Heat enough oil in a deep frying pan to float the veggies. Dip your veggies into the batter one at a time, and fry for about 2 minutes on each side.
Once cooked, remove with steel tongs or a spider strainer and place onto a cooling rack set over paper towels.
An extra bonus: add some dipping sauces. Simply use soy sauce, or combine 1 cup greek yoghurt, 1 clove garlic crushed and 1 tablespoon finely chopped dill.
Recipe original https://www.fogdog.co.nz/pages/tempura-veggie-platter