Preparation

• Fill a bowl with very cold water; the colder, the better. You can add a few ice cubes to ensure it is well chilled.
• Sift the flour and add it to the cold water. Gently stir with a manual whisk until the mixture is smooth and homogeneous, avoiding lumps.
• Cover the bowl with plastic wrap and let it rest in the refrigerator for 1 hour to ensure the tempura is well chilled.
• Wash and peel the vegetables if necessary, then cut them into very thin julienne strips, making sure the strips are the same size so they fry evenly.
• Lightly flour the vegetables, shaking them to remove the excess flour. This will help the tempura adhere better.
• Submerge the floured vegetables in the tempura, ensuring they are well coated.
• Heat oil in a pan to 180°C. Fry the tempura-coated vegetables in small batches until they are golden and crispy, approximately 2-3 minutes. Remove them with a slotted spoon and place them on absorbent paper to remove excess oil.