Ingredients:
- Neutral oil, such as canola or grape seed, for deep-frying
- ½ cup flour, plus more for dredging
- 2 egg yolks
- 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
- Salt and black pepper
- 1 lemon, cut into quarters, optional
- Soy sauce, optional
Procedure:
- Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
- Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.