1mediumsweet potatosliced into approximately ⅛ inches
1zucchinisliced into approximately ⅛ inches
5oyster mushroomssliced into approximately ⅛ inches
1crownbroccolicut into florets
4-6asparagus
1handfulimitation craboptional
For the Tempura Batter
1cupall purpose flour
1egg
1cupice cold water
Instructions
Prepare the vegetables by washing the vegetables, then slicing sweet potatoes, zucchini, and mushrooms into approximately ⅛ inch slices and cutting the broccoli into florets. The asparagus can be kept whole, just remove the woody ends.
Add oil to a large Dutch oven or heavy-bottomed pot and bring it up to 340F/170C.
Prepare the tempura batter by mixing together the flour, egg, and ice water.
Add the batter-coated vegetables into the hot oil and allow the vegetables to cook for 3 to 4 minutes in small batches.
Transfer the fried vegetables to a cooling rack over top of a sheet pan to cool. Between batches, skim the crumbs in the oil with a fine-mesh strainer.
Enjoy immediately or store in an airtight container once cooled.