📖 Instructions

1. First, prepare your vegetables! Wash and thoroughly dry all the vegetables. Then, cut them into bite-sized, uniform pieces. This is key for even cooking. Aim for pieces about 1 inch in size. My tip? Smaller pieces cook faster and get wonderfully crunchy, but too tiny, and they'll disappear!
2. Next, let's make the tempura batter. In a large bowl, whisk together the ice water, flour, and cornstarch. Don't overmix; a few lumps are fine! The batter should be slightly thick, like pancake batter. Remember that overmixing leads to a tough tempura. If you like your batter smoother, you can use a fine-mesh sieve to get rid of any stubborn lumps. But honestly, the lumps add to the texture, I think!
3. Now, get your sesame seeds ready. I personally like to toast mine lightly in a dry skillet to enhance their flavor. Be careful; they can burn quickly! Set them aside in a small bowl.
4. Before you start frying, prepare your shallow dish for the dredging process. This dish will hold the sesame seeds, making the coating so much more efficient. My tip? Use a shallow dish so the vegetables don't get overly coated.
5. Heat your oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature. My tip? Always make sure your oil is hot enough. Otherwise, the vegetables will absorb excessive oil, making them greasy and not very appealing.
6. Once the oil is hot, gently dredge each vegetable piece in the tempura batter, ensuring it’s fully coated but not dripping. Then, immediately dredge in the sesame seeds and transfer it to the hot oil. Fry in batches to avoid overcrowding. I've learned from experience—this really affects the final crispness! Work quickly so the batter doesn't get too thick.
7. Fry for about 2-3 minutes per batch, or until the vegetables are golden brown and crispy. Use tongs to carefully remove the fried vegetables from the oil, and place them on a plate lined with paper towels to drain excess oil.
8. Once all the vegetables are fried, they're ready to serve! Serve immediately for the ultimate crispness. I like to sprinkle with a tiny pinch of flaky sea salt to bring out the flavors. Yum!