Zucchini & Carrot Tempura

What you’ll need:

• 1 cup flour (120gm)
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1/2 tsp salt + ½ tsp garlic powder
• 1 cup lukewarm water
• 2 cups frying oil or cook in an air fryer for a healthier version
• 2/3 SOF carrot, peeled and sliced
• 2/3 SOF zucchini, thickly sliced 

What you’ll do:

1. Add the flour, cornstarch, baking powder, garlic powder, and salt to a large bowl and stir until well combined.
2. Add the water gently, while you’re whisking until well combined, but don’t over-mix. 
3. Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter.
4. Heat oil on medium heat – you don’t want it to be extremely hot. Add the veggies then cook for 1-2 minutes on each side until golden brown. (or use an air fryer)
5. Don’t add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. Transfer the veggies on a paper towel to get rid of excess oil or use a rack. 
6. Serve immediately with any sauce you prefer; soya sauce, sweet chili, or sweet and sour.