use this batter to coat vegetables and serve as a starter with a chilli dipping sauce, or coat slabs of tofu and season with salt and lemon for a gf ‘fish and chips’
Prep time 5 mins Cook time 8-12 minutes serves 4
55g rice flour
50g buckwheat flour
3/4tsp fine salt
185 ml sparkling water or dry cider or beer
- Whisk together flours
- Gradually whisk in liquid until a smooth batter forms
- Add enough oil to a deep pan to get at least a couple of inches depth of oil (5cm). Heat until very hot but not smoking- approximately 170C- drop a small amount of batter into the oil and wait until the batter fizzes.
- Dip desired foods in batter and deep fry until golden, carefully turning items halfway.