TEMPURA VEGETABLES (the term tempura suggests that you use a tempura pan for cooking, which is a wok with a rack attachment to drain the cooked vegetables; any pan for deep-frying and a cooling rack sitting over paper towels for draining can be used)
A variety of vegetables may be used… mushrooms, cauliflower florets, whole green beans, fresh asparagus, or white onions cut and separated into rings
1 cup flour
1 cup ice water
1 slightly beaten egg
2 T. salad oil
½ tsp. sugar
½ tsp. salt
Prepare batter. Beat together the flour, water, egg, oil, sugar, and salt till all ingredients are just well moistened. A few lumps should remain. Keep batter cool by sitting the bowl of batter in a bed of ice.
Heat fat, deep enough to cover vegetable pieces, to 360-365°. Dip vegetables in batter; shake off excess; cook in deep fat till tender and browned. Drain thoroughly. Serve with condiments, if desired. (ketchup, or 1 ½ T. soy sauce mixed with ¼ cup prepared mustard may complement the vegetable flavors)
You may dip the vegetables in the batter first, and then coat them with finely crushed cornflake crumbs before frying for a crispier product.