Tempura Vegetables with Soy Sauce

Ingredients
1 cup AP Flour
1/4 cup cornstarch
1 tsp salt
1 cup club soda, ice cold
1 cup red pepper, cut into large chunks
1 cup green beans, trimmed
1 cup zucchini, sliced on a bias
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tbsp sesame oil

Method
Sift first three ingredients over a large mixing bowl. Add ½ of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter it’s unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables one at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.