tempura vegetables

(makes about 10 servings)
2/3 cup flour
2/3 cup cornstarch
2 tbs baking powder
1 tbs curry powder
½ tbs Chinese 5 spice
1 ½ tsp kosher salt
½ tsp fresh ground pepper
1 cup iced water
Vegetables
flour for dredging the vegetables
Canola oil for deep frying

In a medium bowl, whisk together dry ingredients. Gradually pour in water, mixing to form a light batter.

Vegetable suggestions: Slices of butternut squash, zucchini and carrots; broccoli and cauliflower florets; wedges of deseeded bell peppers and apples. Pieces should be no more than a couple of bites in size, thin enough to be cooked in the oil in a matter of minutes.

In a heavy, small pot, heat about 2 inches of oil to 375-degrees. A few pieces at a time, using disposable bamboo chopsticks, dredge the vegetables in flour, then dip into batter to coat thoroughly but lightly. Deep fry until golden brown, turning over to cook on both sides. Remove from oil and place on a paper towel-lined baking sheet to drain. Serve immediately. Excellent with sushi.