Vegetable tempura with soy sauce

Ingredients:

• A large handful of green beans (trim ends)
• 1 large zucchini, sliced ​​diagonally
• 1 cup wheat flour
• 1/4 cup cornstarch
• 1 teaspoon of salt
• 1 cup chilled sparkling water
• Vegetable oil
• 1 red pepper, cut into large pieces
• 1/2 cup soy sauce (as dip)

Preparation:

1. Sift the first 3 ingredients into a large bowl. Pour in 1/2 cup chilled sparkling water and stir with chopsticks or a fork. Add the remaining water and stir. Don't overmix. Lumps give the tempura batter its unique texture.
2. Heat vegetable oil in a wok or deep frying pan over medium-high heat, adding about 8 cm of oil. Gradually drop the vegetables into the batter until they are completely coated.
   
   Add the vegetables one at a time to the oil and fry until golden brown, about a minute. Repeat until all the vegetables are cooked. Serve with soy sauce for dipping.