|Ice water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Sweet potato||1 Medium, peeled and cut into 1/4 inch slices|
|Carrots||2 , cut into 1/4 inch strips|
|Green peppers||2 , cut into 1/4 inch strips|
|Eggplant||1 Small, cut into 1/4 inch slices|
In a mixing bowl, beat eggs with ice water until light.
Sift in flour and baking powder.
Whisk the mixture, adding enough water to make a thin batter.
Set aside for 3 minutes.
In wok or heavy skillet, heat oil to 375°F.
Piece by piece, dip vegetables first into batter, then slide into hot oil.
Fry ingredients of the same kind together, but do not overcrowd the wok.
Drain on paper toweling.