Ingredients
-
1 1/2 cups (360 milliliters) club soda, cold
-
2 eggs, whites only
-
1/4 teaspoon (2 milliliters) baking soda
-
2 cups (480 milliliters) rice flour
-
Sweet potatoes, peeled and sliced, and parboiled to soften
-
Small carrots, end and green top trimmed
-
Purple potatoes
-
Asparagus spears
-
Snap peas, trimmed
-
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!
