Japanese vegetable tempura

This recipe is of Chef Ajay Chopra which I had noted down from a cookery channel. It looked so good I tried it the very next day. It came out crisp and perfect in texture. And one more plus point is, this recipe is eggless. You may use any vegetable of your choice like cauliflower,pumpkin buds or even paneer.

Recipe courtesy : Chef Ajay Chopra

Ingredients:

Yellow Zucchini – 1, cut into fingers

Green zucchini – 1, cut into fingers

Mushroom – few

Babycorn – few, Sliced

Brinjal – few roundels

Oil – to deep fry

Cornflour – 3 tbsp approx  for coating

Ingredients for the tempura batter:

Cornflour – 1/2 cup

Maida – 1/2 cup

Rice flour – 1/2 cup

Cold club soda – as much as needed

Ice cold water-  1/2 cup approx to make thick paste

Salt – to taste

Herbs – of your choice

Method:

1. Make a thick batter adding water first.
2. Then add soda and make a thin batter.
3. Add salt to taste and herbs.
4. Coat the veggies in dry cornflour mixture.
5. Dip in the tempura batter.
6. Heat oil, deep fry.
7. Serve hot.