For those following a gluten-free diet, this pumpkin tempura recipe is a great option. It uses alternative flours that are gluten-free while still maintaining the crispy texture and delicious taste. Here are the ingredients you'll need: - 1 small pumpkin - 1 cup rice flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup ice-cold water - Vegetable oil for frying Prepare the pumpkin by peeling, removing the seeds, and cutting it into slices or pieces. In a bowl, combine the rice flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while whisking until the batter is smooth. Heat vegetable oil in a deep pan or pot to about 350°F (175°C). Dip the pumpkin slices or pieces into the gluten-free batter, ensuring they are well coated. Carefully place them into the hot oil and fry until golden brown and crispy, approximately 2-3 minutes per side. Remove from the oil and drain on a paper towel-lined plate. Serve the gluten-free pump... Leer más
