Beer Battered Veggie Tempura! (Version 1)

Tempura has always been a favorite of mine as long as I can remember. It's Japanese deep fried vegetables or seafood. After reading, The gloriously gluten-free cookbook, by Vanessa Maltin, I was inspired to create my own gluten-free tempura dish. As wonderful as Vanessa's recipe is, I had to make a few modifications. This is the corn/gluten/dairy-free version, the long line of many versions to come.

*Note: originally tempura batter is made with eggs *

Beer Battered Veggie Tempura! (Version 1)

For the Batter:

-7 oz of Redbridge gluten-free beer

- 1/2 cup of tapioca starch

- 2/3 cup of millet flour

- 1 tablespoon of sugar

- 1 packet of yeast

For Frying:

-Canola oil or Grapeseed oil

2 yellow or green peppers

2-3 sweet potatoes

1 head of broccoli

* other veggie suggestions: string beans, asparagus, feel free to be creative*

( seafood can be used with this batter, if your not allergic )

Directions:

Batter:

In a large bowl, combine all batter ingredients, and whisk well together.

Frying:

1) Prep the vegetables by slicing them into bit-sized pieces.

2) In a large skillet or pot ( if your using a pot, you'll need around 3 cups of oil); heat over medium heat, until oil is ready

3) Dip veggies into batter and make sure their coated well. Carefully place veggies in hot oil, and fry everything until golden brown. ( If using a skillet, see photo below, you'll have to flip the veggies till golden brow)

4) Remove crispy veggies from skillet place on a plate with a paper towel to cool and soak any additional oil.

Enjoy the Beer Battered Goodness !