Ingredients:

Gather a mixture of fresh vegetables of your choosing: eggplant, broccoli, cauliflower, zucchini, etc..

Oil for frying, (about 6 cups or full your pot or fryer at least 3 1/2 half inches full from the bottom or to your fryers manufacturers directions)

1 egg

1 cup cold water

1 cup flour

1 teaspoon of baking powder

Directions:

To make the batter scramble egg with the twines of a fork and add cold water, then mix in flour and baking powder, be sure not to over beat once four is added a few lumps are alright, batter should resemble runny pancake batter.

Cut each vegetable into manageable size pieces, up to 2 inches large.

Toss the vegetables in the tempura batter and fry in small batches. Fry the tempura until the outer breading is golden and cooked all the way through. 

*Hint: Vegetables like broccoli which have many little caves and crevices between the florets take a bit more time to cook throughly.

Once the tempura is cooked remove the pieces from the oil and allow them to drain over a paper towel lined plate or platter. Continue with adding another small batch of tempura to the hot oil, and continue to repeat the process until all the prepped vegetables have been used.

*Hint: depending on the amount of vegetables you choose to cook, you may need to double or triple the amount of batter. After you cook the first small batch you should know if you’ll need to mix up additional batter.

*Remember: the recipe for the batter is simple, it’s the power of #1: 1 egg, 1 cup cold water, 1 cup flour, 1 teaspoon of baking powder.

Serve fresh tempura immediately with steamed white rice, and soy sauce or teriyaki sauce to complete a delicious meal.