1 to 2 pounds Florida vegetables (mushrooms, squash, zucchini, snap beans)
1 cup all-purpose flour
½ cup cornstarch
1 ½ cups cold seltzer water
1 tablespoon all-purpose seasoning (your favorite)
Oil for deep frying
Sea salt and fresh ground pepper, to taste
Prepare vegetables by cutting into small pieces. Combine flour, cornstarch and all-purpose seasoning into a bowl. While stirring, pour in seltzer water and mix until combined (some lumps are fine). Set aside.
Heat oil to 350 degrees. Dip vegetables into batter and allow excess to drip off. Place vegetables into oil and fry until golden. Do not crowd pot. Repeat until all vegetables are cooked. Place onto a paper towel-lined sheet pan to absorb excess oil.
Serve warm with Florida Avocado Remoulade Sauce.
Fresh tip: Cold seltzer water helps tempura achieve the light crispy texture.
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