Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Cornstarch
• 1 tsp Baking powder
• 0.5 tsp Salt
• 1.5 cups Ice-cold sparkling water
• 1 Large egg yolk
• 4 cups Assorted fresh vegetables (e.g., zucchini, bell peppers, green beans, mushrooms, sweet potato, eggplant)
• 4 cups Neutral oil for frying (e.g., grapeseed, sunflower)
• 1 to taste Freshly ground black pepper
• 1 for serving Lemon wedges
• 1 for garnish (optional) Fresh parsley (chopped)

Instructions

1. 1

   Prepare the vegetables: Wash and thoroughly dry all vegetables. Slice zucchini and eggplant into 1/4-inch rounds, bell peppers into strips, trim green beans, and slice mushrooms. Ensure all pieces are uniform in size for even cooking.

2. 2

   Make the dry batter mix: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

3. 3

   Combine wet ingredients: In a separate small bowl, lightly whisk the egg yolk with the ice-cold sparkling water.

4. 4

   Mix batter: Pour the wet mixture into the dry ingredients. Stir gently with chopsticks or a fork until just combined. The batter should be lumpy; do not overmix. Keep the batter cold.

5. 5

   Heat oil: In a large, heavy-bottomed pot or deep fryer, heat the neutral oil to 350°F (175°C). Use a thermometer to ensure accuracy.

6. 6

   Batter and fry: Dip each vegetable piece into the cold batter, allowing any excess to drip off. Carefully place a few battered vegetables into the hot oil, ensuring not to overcrowd the pot.

7. 7

   Cook until golden: Fry for 2-3 minutes, turning once, until the tempura is light golden and crisp. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

8. 8

   Serve immediately: Season lightly with salt and freshly ground black pepper while hot. Serve with fresh lemon wedges and optional chopped parsley.