Of which 0.3 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Allergens none
Crispy tempura batter
A light, crisp gluten-free coating for frying vegetables.
Ingredients
- ½ cup rice flour (75 g / 2¾ oz)
- ½ cup tapioca starch, or potato starch (60 g / 2 oz)
- 1 tsp baking powder (4 g)
- 1 pinch salt (1 g)
- 1 cup ice-cold sparkling water (240 g / 8½ oz)
- oil for frying, to taste (20 g / ¾ oz) — estimated amount absorbed
Method
- Heat the frying oil to about 180 °C (350 °F).
- In a bowl, ideally set over an ice bath, mix the rice flour, starch, baking powder and salt.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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