Vegetable Tempura

Tempura batter: 1 large egg yolk 1 cup ice water ¾ cup cake flour ¼ cup cornstarch ¾ - 1 pound assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini)

In a mixing bowl, whisk together the egg yolk and the ice water. Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy. Cover with plastic and rest the batter for about an hour in the refrigerator. Fill the CuisinartЄ Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. When the oil is ready, lower the basket into the oil. Choose an assortment of vegetables and dip into the tempura batter. Allow any excess batter to drip off and then carefully lower vegetables into the oil. Be sure to not overcrowd the basket. Fry for about 3 to 5 minutes, turning once during cooking time, until the vegetables are golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place vegetables on layered paper towels and season with salt. Repeat with remaining vegetables and serve immediately. Serve with soy sauce or soy dipping sauce (recipes listed under Sauces and Dressings).