Panko-Fried Vegetables

Directions

1. 1
   Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer).
2. 2
   Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
3. 3
   Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor.
4. 4
   Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko.
5. 5
   Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes.
6. 6
   Drain on paper towels.