|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cauliflower||1⁄4 Cup (4 tbs)|
|Zucchini||1⁄4 Cup (4 tbs)|
|Yams/Potatoes||1⁄4 Cup (4 tbs)|
|Green beans||2 Tablespoon|
|Green pepper||To Taste|
|Vegetable oil||2 Cup (32 tbs)|
Combine all batter ingredients and set aside for 1/2 hour to thicken.
Thinly slice your choice of vegetables or cut into bite-sized pieces, leaving mushrooms, squash blossoms, tiger lilies and parsley sprigs whole. Pat vegetables dry, then dip into batter and coat well.
Deep-fry a few at a time in hot oil (375° F.) until coating is golden brown and vegetables inside are cooked but still crisp. Remove from oil with a slotted spoon and drain on paper towels. Serve at once with Tempura Dipping Sauce.