How to make
Pour the two types of flour, cold water, sugar and salt into a bowl. It doesn't need to be smooth. Add ice and refrigerate.
Clean, wash and finely chop the vegetables you prepared for the tempura.
Remove the tips of the asparagus, peel the carrot into strips with a peeler, the broccoli - into florets, the zucchini - diagonally and the leeks - lengthwise.
Pour water into a pot, heat it, shock the carrots in it for half a minute, then the asparagus and leeks, then the broccoli.
Strain the softened vegetables onto kitchen paper. Transfer the tempura into a large bowl of ice.
Heat the oil on a high heat and in it fry the vegetables, which you previously dipped in the breading.
You can thicken the tempura with a little flour if it becomes too thin. Fry the vegetables, until they aquire a light golden color. Remove and place them onto kitchen paper to absorb the excess fat.
The Breaded Vegetable Tempura is a great appetizer, which the whole family will enjoy!
