Panko Tempura - cooking recipe

Ingredients

oil (for deep frying)
2 cups vegetables, sliced thinly (yam, asparagus, onion, broccoli, cauliflower, zucchini, okra, lotus root)
3/4 cup flour
1 cup ice water
1 cup panko breadcrumbs

Preparation

Pour at least 2 inches of oil into a large frying pan over medium heat.
Meanwhile, prepare 2 bowls. In one, mix the flour and ice water until smooth. In another bowl, place the panko crumbs.
When the oil is hot enough, dip the vegetables into the flour-water bowl, then into the panko crumbs.
Fry until golden on both sides; drain on paper towels.
Serve with tempura dipping sauce.