Tempura Vegetables

Ingredients

• ½ eggplant
• 1 zucchini
• 1 carrot
• ½ yellow onion
• 1 egg
• 1 cup flour
• 32oz vegetable oil
• black pepper
• salt

Directions

1. Cut and separate all vegetables into long thin strips.
2. Put zucchini and eggplant strips in a colander coat with salt and let rest for 30 mins.
3. Rinse zucchini and eggplant with cold water.
4. Mix all vegetables together and season with salt and pepper.
5. Mix ½ cup of ice water with the egg and sift in flour.
6. Mix batter mixture while keeping it lumpy then mix in vegetables to coat evenly.
7. In a deep pot heat oil to 350°.
8. In batches fry small clumps of vegetables for 3 mins at a time.