Vegetable Tempura

Preparation
Wash, dry and cut the vegetables into slices lengthways aiming to make the zucchini and sweet potato a touch thicker and bigger than the asparagus tips. The broccoli florets should be good as is.

Spread some rice flour on a plate with a pinch of salt and pepper to coat the vegetables in later. In a small jar, combine all the dipping sauce ingredients whisk or stir well and set aside too. Now, to a mixing bowl add the dry ingredients by sifting the cornstarch, rice flour and baking soda.

In a separate large mixing bowl place ice cubes at the bottom. Rest a smaller bowl on top of the ice cubes. Put cold aquafaba into the small bowl and whisk it until it becomes frothy. Now add cold sparkling water to the aquafaba, then gradually mix in the cornflour, rice flour and baking soda with a handheld whisk to get a runny smooth batter.

Pour vegetable oil into a medium pot (enough for frying) and place over medium-high heat. Allow the temperature to reach anywhere between 350 - 360 degrees F. You can test the temp with a piece of vegetable. If it sinks to the bottom but comes up straight away, the oil is at the correct temperature. (If the vegetables do not drop to the bottom at all, the oil is too hot and you should lower the heat slightly).

Coat each piece of sliced vegetable in a bit rice flour first and then dip it in the cold batter. Fry no more than three pieces at a time. It is important not to fry too many at once in order to avoid greasy tempura.

Fry the vegetable tempura for one minute and then turn and cook for one more minute, until both sides are golden brown. Carefully remove the tempura and place them on a piece of paper towel to drain any excess oil.

*Serve immediately with dipping sauce on the side.