Preparation:
Use a variety of the vegetables or whatever is available to you. Slice vegetables into thin strips, keeping them separate; set aside. To mix batter, beat egg. Add cold water and sifted flour all at once; blend thoroughly, but do not overmix. Heat oil in deep pan (or wok) until a drop of water dropped into oil sizzles. Dip vegetables, a few at a time, in batter, then fry them until crisp, using tongs to turn them. Take out of pan or wok with slotted spoon; drain on paper towels. Dip vegetables in soy sauce or Ranch dressing before enjoying. Makes approximately 2 servings. |
