Vegetable Tempura

1. 1

   Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan.

2. 2

   The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately.

3. 3

   Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this.

4. 4

   Beat lightly with the flour and egg yolks; the batter should be lumpy.

5. 5

   Dredge the vegetables very lightly in the flour, tapping to remove excess.

6. 6

   Then dip them in the batter and immediately put in the oil.

7. 7

   You can cook 6 to 8 pieces at a time, depending on the size of your pan.

8. 8

   Cook 1 to 2 minutes, no more.

9. 9

   Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

No additional tips available.