Ingredients:

  • 1 cup all-purpose flour (120g)
  • 1 cup cold sparkling water (240ml)
  • 1 large egg (60g)
  • 1 medium zucchini, sliced into thin rounds
  • 1 medium carrot, julienned
  • 1 bell pepper, thinly sliced
  • 8-10 green beans, trimmed
  • Salt to taste
  • Vegetable oil (for frying)

Instructions:

  1. Wash and cut all vegetables into the desired shapes and sizes. Lightly salt the vegetables and set aside.
  2. In a mixing bowl, whisk together the all-purpose flour and sparkling water until just combined. Gently fold in the egg; do not overmix—some lumps are okay.
  3. In a deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a cooking thermometer to check the temperature, if available.
  4. Dip each vegetable piece into the tempura batter, allowing excess to drip off. Carefully place in the hot oil, frying in batches to avoid overcrowding.
  5. Fry until golden brown, approximately 3-5 minutes per batch, turning occasionally.
  6. Remove the tempura from the oil using a slotted spoon and place on paper towels to drain excess oil. Serve immediately for the best crunch.