Vegan Tempura

Ingredients:

• Assorted vegetables (such as carrots, eggplant, sweet potatoes, bell peppers)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ice-cold sparkling water
• Oil for frying

Instructions:

1. Prepare the vegetables by cutting them into bite-sized pieces or thin slices.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. Add the ice-cold sparkling water to the dry ingredients and mix until just combined. The batter should be lumpy.
4. Heat oil in a deep pan or pot to 350°F (175°C).
5. Dip the vegetables into the batter, making sure to coat them evenly.
6. Gently place the battered vegetables into the hot oil and fry until golden brown. Work in batches to avoid overcrowding the pan.
7. Remove the tempura from the oil with a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil.
8. Serve the vegan tempura hot with a dipping sauce of your choice.