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Ingredients
- Egg yolk
- 1/2 c ice water
- 1/3 c white rice flour
- 3 T cornstarch
Details
Adapted from vegetablejapan.blogspot.com
Preparation
Step 1
Separate the egg and pop the yolk into a small bowl. Beat it up to a froth and then put in the water and mix around a bit (I use a fork for this.) Put in the flours and beat lightly to get out the lumps. Usually you don't mix it too much because the gluten in regular flours will toughen but with gluten-free flours this is not a problem. It should look like a pretty thin crepe batter. Add a bit more flour if you think it needs it but be conservative because this batter is meant to be light and delicate.
Heat the oil to about 340 degrees. A thermometer makes this easier but you will learn to adjust the heat up or down so that the vegetables sizzle and bubble when they go in but don't cook too quickly outside before they are done inside. You can put about 3 or 4 pieces into a medium-sized saucepan at the same time. If you dredge and dip each one in succession they will enter the pot in good time to maintain the temperature of the frying oil. When they seem done remove with a slotted spoon or egg lifter and drain on absorbent paper on a plate, adding a small sprinkling of good salt. To serve them you may want to go the traditional route and put a few choice pieces on a bowl of rice, or serve them piled in a bowl or basket for snacking.
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