Tempura Vegetables

• Peanut or cold-pressed sunflower or safflower oil
• 1 1/2 cups all-purpose flour
• 3/4 cup cornstarch
• 2 teaspoons baking powder
• 2 large eggs, lightly beaten
• 1 1/2 to 2 cups ice water
• 1 medium sweet potato, thinly sliced
• 1 small japanese eggplant, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1/2 head of broccoli, stemmed and broken into florets
• Coarse salt
• Tempura dipping sauce (recipe below)

1. Heat oil Heat 2 inches of oil in a heavy pot over medium heat to 375F.
2. Meanwhile, prepare batter Whisk together flour, cornstarch, and baking powder in a shallow bowl.
3. Whisk together egg and 1 1/2 cup strained ice water until combined, then whisk into flour mixture until incorporated.
4. Add enough additional ice water until mixture is the consistency of a light pancake batter (there will be lumps).
5. Fry When oil is hot, dip the vegetables one at a time into batter to coat completely, then allow excess to drain into bowl.
6. Working in batches (about 6 pieces at a time) and using a spider, carefully submerge vegetables in oil.
7. Cook, turning once, until light golden, puffed, and cooked through, about 3 minutes for most vegetables (they should be tender when pierced with the tip of a paring knife).
8. Transfer to a baking sheet lined with paper towels to drain and sprinkle with salt.
9. Serve Transfer to a platter and serve immediately with dipping sauce.
10. Mix together 1 cup dashi (page 60), 3/4 cup soy sauce, 1/4 cup plus 2 teaspoons mirin (Japanese cooking wine), 4 1/2 tablespoons lemon juice, and 1 1/2 teaspoons grated peeled fresh ginger in a bowl to combine.
11. (makes 2 2/3 cups)

peanut, flour, cornstarch, baking powder, eggs, water, sweet potato, japanese eggplant, yellow squash, zucchini, broccoli, salt, dipping sauce

Taken from www.epicurious.com/recipes/food/views/tempura-vegetables-393871 (may not work)