Recipe
- 2 learge room temperature egg whites
- 2 cups of rice flour, divided, plus additional for dredging
- 1 cup cold seltzer water
- salt and pepper to taste
Instructions
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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.
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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.
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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.
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Remove from oil and drain on paper towels before serving hot.