VEGETABLE TEMPURA NESTS

Vegetable Tempura Nests image

Provided by @MakeItYours

Number Of Ingredients 11

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1 cup rice flour (gluten free version) or unbleached flour
1 Tablespoon corn starch
1 1/2 cups club soda or light beer
good pinch of kosher salt
1 medium carrot, peeled and finely shredded
1 medium zucchini, finely shredded
3 medium leaves kale, hard stems removed, finely shredded
1 large onion, finely sliced
Vegetable oil for frying
Soy Dipping Sauce
Thin Tamari (Gluten free soy sauce) or low-sodium soy sauce with sake, Chinese whiskey or a splash of water.

Steps:

Whisk flour, cornstarch, club soda and salt into a medium bowl.
Toss shredded veggies with the tempura batter to coat.
Heat about 2 inches of oil in a deep fry pan over a medium high heat, about 350 degrees F.
Drop vegetable nests, by the Tablespoonful, into the hot oil, cooking about 2-3 minutes per side, or until golden brown.
Using a slotted spoon, remove nests from oil and drain on a paper towel lined plate. Serve immediately with Soy Dipping sauce.