2cupsassorted vegetablesbroccoli, bell peppers, sweet potatoes, mushrooms, cut into bite-sized pieces
1cupall-purpose flour
¼cupcornstarch
1egglightly beaten
1cupice-cold water
Oil for frying
Salt to taste
Instructions
In a large bowl, sift together the flour and cornstarch.
In a separate bowl, mix the egg and ice-cold water.
Combine the wet and dry ingredients with a few swift strokes until just mixed; it's okay if the batter is lumpy.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Pat the vegetables dry with paper towels. Dip each piece into the batter, letting the excess drip off.
Fry the vegetables in small batches until they are golden and crispy, about 2-3 minutes.
Drain on paper towels and lightly salt while still warm.
Serve immediately with your choice of dipping sauce.
Notes
• Keep the batter as cold as possible for the best texture.
• Don't overmix the batter; lumps are okay and will help create a light, crispy coating.
• Dry the vegetables thoroughly before dipping in the batter to ensure it adheres well.
• Fry in small batches to maintain the oil temperature and avoid clumping.
• Drain the fried vegetables on paper towels to remove excess oil.