Ingredients
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1 1/2 cups (360 milliliters) club soda, cold
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2 eggs, whites only
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1/4 teaspoon (2 milliliters) baking soda
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2 cups (480 milliliters) rice flour
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Sweet potatoes, peeled and sliced, and parboiled to soften
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Small carrots, end and green top trimmed
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Purple potatoes
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Asparagus spears
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Snap peas, trimmed
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Canola or peanut oil, for frying
Directions
- Add a few centimeters of oil to a deep pot and heat to 350F (180C). Check heat with kitchen thermometer.
- Pour soda water into bowl.
- Crack eggs and add egg whites only to bowl. Whisk until frothy.
- Add baking soda and rice flour, and whisk just to combine.
- Using chopsticks, dip each veggie in the batter, and then carefully place into the hot oil.
- Remove after four or five minutes, or when golden. Leave carrots and potatoes in oil a minute longer, to soften.
- Serve with wasabi cream sauce and wasabi-cranberry sauce (see recipes).
- Enjoy!