Vegetable Tempura

Ingredients

• 1 medium Sweet potato, sliced into thin rounds
• 1 cup Broccoli florets
• 1 large Carrot, sliced into matchsticks
• 1 medium Bell pepper, sliced into strips
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 cup Ice-cold sparkling water
• 1 large Egg yolk
• 3 cups Vegetable oil for frying
• 1 pinch Salt

Instructions

1. 1

   Heat the vegetable oil in a deep pot or wok to 350°F (175°C).

2. 2

   In a large bowl, whisk the egg yolk and ice-cold sparkling water together. Do not overmix.

3. 3

   Sift the flour and cornstarch into the liquid. Stir gently with chopsticks until just combined; lumps are okay and help with the texture.

4. 4

   Lightly dust the vegetable pieces with a little extra flour to help the batter stick.

5. 5

   Dip the vegetables into the batter one by one, ensuring they are lightly coated.

6. 6

   Carefully drop the vegetables into the hot oil. Fry in small batches for 2-3 minutes until pale golden and crispy.

7. 7

   Remove with a slotted spoon and drain on a wire rack or paper towels.

8. 8

   Serve immediately with soy sauce or tempura dipping sauce.