Crispy Vegetable Tempura - Heather Christo

In a medium bowl, whisk together 1 ½ cups rice flour and the kosher salt. Pour in the gluten free beer and whisk until you have a smooth pasty batter. If it feels a little runny, then slowly add 1 tablespoon of rice flour at a time until it has thickened up. Refrigerate for at least 30 minutes.Heat the oil to 375 degrees in a large heavy pot fitted with a thermometer.Remove the batter from the fridge and whisk it so that it is smooth again (it may have started to separate).Dip the vegetable pieces into the batter to coat them and then fry them, about 4 or 5 pieces at a time, stirring constantly. Fry until golden brown and crispy, about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.Serve the tempura hot with the dipping sauce.In a medium bowl, whisk together 1 ½ cups rice flour and the kosher salt. Pour in the gluten free beer and whisk until you have a smooth pasty batter. If it feels a little runny, then slowly add 1 tablespoon of rice flour at a time until it has thickened up. Refrigerate for at least 30 minutes.Heat the oil to 375 degrees in a large heavy pot fitted with a thermometer.Remove the batter from the fridge and whisk it so that it is smooth again (it may have started to separate).Dip the vegetable pieces into the batter to coat them and then fry them, about 4 or 5 pieces at a time, stirring constantly. Fry until golden brown and crispy, about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.Serve the tempura hot with the dipping sauce.