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This is good during the summer when you run out of ideas to use your own produce. It is fried, so it’s also good winter food. The recipe makes two very generous servings. Double or triple the ingredients for more people. I anticipated leftover batter but there was none. Consequently, I don’t think the original recipe would have made enough batter for 3 pounds of vegetables. Chilled, unflavoured soda water or club soda is essential for this recipe. I get it that not many people drink plain soda water and you may have to buy a can just for this. Nevertheless, be sure, that this will not work with water or with flavoured sodas. Buy plain, unflavoured soda for it. The original recipe is Jamie Oliver’s. Serve with Mild Tempura Dipping Sauce

1/2 pound of assorted vegetables
1/4 cup flour
1 Tbsp corn flour
ice-cold soda water
vegetable oil for deep frying

• Make the Mild Tempura Dipping Sauce first.
• Wash and slice the vegetables.
• Add the flour and corn flour to a mixing bowl.
• Stir in ice-cold soda water gradually. The mixture should be slightly thicker than buttermilk.
• Don’t mix thoroughly; keep the batter lumpy.
• Dip the vegetables into the batter, shaking off excess.
• Deep fry vegetables in oil until light golden and crisp.
• Turn the vegetables to cook both sides equally.
• Remove with a slotted spoon and shake off excess oil.
• Drain on paper towels.
• Serve with Mild Tempura Dipping Sauce

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