GWYNETH PALTROW SAYS “PULL OUT THE DEEP FRYER” FOR SOME GLUTEN FREE TEMPURA
At Kari Gran we are big fans of Gwyneth Paltrow and the Gwyneth Paltrow Diet. Anyone who names their child Apple (my favorite fruit) is cool in my book. Gwyn appears to be smart, svelte, sweet and entrepreneurial, (no wonder she is getting a bad rap these days in Hollywood) . I love getting her weekly newsletter Goop, it has great recipes and unusual finds. The newsletter (it’s more like an online magazine) is written in a light and direct way. I love the city guides and the well curated collection of things she loves. Some of the things are for sale. It’s always fun to find Goop in my in-box. This morning I was pleased to see that Gwyneth is giving her stamp of approval on the deep fryer…who knew? I pulled her recipe for deep fried Green & White Asparagus Tempura below. It’s Gluten free!
Green & White Asparagus Tempura
Asparagus is one of the first veggies to sprout in early spring. Though they’re great quickly roasted with some lemon, there’s something about an airy, crispy asparagus tempura that’s so good. We use rice flour to give it that extra lightness and to keep this dish gluten-free.
Some shots from the test kitchen…
for the tempura:
- 4 stalks green asparagus, trimmed & sliced in half on a bias
- 4 stalks white asparagus, trimmed & sliced in half on a bias
- ½ cup rice flour
- ½ sparkling water
- vegetable oil for deep frying
- sea salt
for a quick & easy homemade ponzu sauce:
- ¼ cup soy sauce or wheat-free tamari
- ¼ cup lemon juice
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
1.If you have a deep fryer, set it to 375° F. If you don’t, add vegetable oil to a large pot (should come up about 4-6 inches) and heat to the same temperature.
2.Meanwhile, combine ponzu ingredients together in a small serving bowl. Set aside.
3.Place rice flour in a medium mixing bowl. Slowly incorporate the sparkling water into the flour while mixing. Mix just until smooth. (You want to make this batter right before you intend to use it.)
4.Dip the asparagus in the batter to coat. Fry, in batches if necessary, for about two minutes, until crisp and golden. Drain on paper towels and season lightly with sea salt. Serve immediately with lemon wedges and homemade ponzu.