Vegetable Tempura - cooking recipe

Ingredients

1 cup water, COLD (its very important that it's cold!)
1 cup flour
2 teaspoons salt
1/3 cup oil (1/2 may be needed)
1 medium eggplant, peeled and sliced in disks (about 8 pieces)
1 zucchini, peeled and sliced in disks (about 8 pieces)
1 onion, sliced in disks (about 4)
1 sweet potato, peeled and sliced into disks (about 8)

Preparation

Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil).
Place in freezer.
Prepare vegetables by peeling and slicing.
Pour the oil into a pan and heat over medium heat.
When oil is hot, dip veggies in batter then oil.
Fry until lightly browned.
Do small amounts at a time. It will be less messy and much easier to manage.