Directions

1. Cut your veggies into either thick slices or thick strips.
   

2. Place your eggplant into a strainer set over a bowl and sprinkle with salt. Let stand for 1 hour.
   

3. If using kumara or sweet potato, soak slices in water for 15-30 minutes and then pat dry with paper towel.
   

4. Rinse eggplant under cold water and then pat dry with a paper towel.
   

5. Add 130ml of chilled water (or beer) to approximately half a packet (95g) of Tasty Tempura Batter. Mix until thick and smooth.
   

6. Heat enough oil in a deep frying pan to float the veggies. Dip your veggies into the batter one at a time, and fry for about 2 minutes on each side.
   

7. Once cooked, remove with steel tongs or a spider strainer and place onto a cooling rack set over paper towels.
   

An extra bonus: add some dipping sauces. Simply use soy sauce, or combine 1 cup greek yoghurt, 1 clove garlic crushed and 1 tablespoon finely chopped dill.