Crispy crunchy tempura veggies are coated in a crushed potato chips batter and served with a tangy soy-ginger dipping sauce.

Serves 4

Instructions:

1. In a medium bowl, whisk together the dipping sauce ingredients. Cover, and refrigerate until ready to serve.
2. Preheat oil in a fryer or dutch oven to 350°F. 
3. In a medium bowl, whisk together tempura batter ingredients until smooth.
4. Coat vegetables in batter, and gently drop into the fryer in batches. Cook for 1–2 minutes or until coating is crisp. Let drain on paper towels or wire rack. 
5. Serve warm with dipping sauce.

Tip: Pick any of your favorite vegetables to dip and fry. The dipping sauce will last for a week refrigerated, and can be used for dips or marinades, too.