Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce Recipe

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

When I have a hankering for something fried, I try to make it a little healthier than traditional fried foods. For one, I generally have to make fried foods myself because restaurant fried foods are way too risky. Many places either don’t have a gluten-free option or they might use the same fryer for non-gluten-free foods. Making it yourself is easier than you think and just as delicious! Take this Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce recipe, for example. I mean, where would you even find such an awesome dish if you were dining out?!

What I really like about this recipe is that the fried part is tempura batter so it’s less dense than, say, fried chicken.

To make this fabulous fried appetizer, I start with Tillen Farms pickled vegetables. I used the carrots and mild asparagus for mine, but Tillen Farms also has spicy asparagus and both mild and spicy green beans that would also be amazing for this recipe.

For the dipping sauce, make sure your soy sauce is gluten free. Fresh ginger and green onions take this sauce from good to great!

So, if you’re craving fried foods and you’re worried about eating them at restaurants, don’t fret. Just whip up a batch of these!

gluten free veggie tempura recipe.jpg

3.67 from 9 votes

Gluten Free Pickled Vegetable Tempura with Soy Ginger Dipping Sauce Recipe

By Gluten Free & More
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

Tempura

Dipping Sauce

  • ¼ cup tamari or gluten free soy sauce
  • ¼ cup Mirin or rice vinegar
  • ¼ cup water
  • 1 tablespoon honey
  • 1 small green onion, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes

Instructions 

Tempura

  • Drain the vegetables and pat with paper towels until very dry. Line a sheet tray with paper towels.
  • Combine the rice flour and club soda and mix well.
  • Heat 3 inches of oil to 350 degrees in a Dutch oven or heavy pot.
  • Working in batches, dip the vegetables into the batter and fry for 2-3 minutes or until golden brown. Do not over-crowd the pan when frying. Remove from oil, place on paper towels to drain, and sprinkle with a little salt. Serve with the dipping sauce.

Dipping Sauce

  • Combine the tamari, mirin, water, and honey in a small saucepan. Heat over medium heat until the honey melts. Add the green onion, ginger, and red pepper flakes. Can be made a week in advance. Store covered in the refrigerator.

Nutrition

Calories: 186kcalCarbohydrates: 37gProtein: 5gSodium: 709mgPotassium: 50mgFiber: 1gSugar: 3gVitamin A: 45IUVitamin C: 7mgCalcium: 10mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

3.67 from 9 votes (9 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. D says:

    Tillen Farms only shows the asparagus and dilly beans as being gluten free. Are those the only ones you use in this recipe?

    1. Gluten Free & More says:

      Hi D,

      According to their website, about 90% of Stonewall Kitchen (parent company of Tillen Farms) products are gluten-free and if they are not it will state it on the label. I used the crunchy carrots and the asparagus for this recipe.

      Hope this helps!