Begin by washing, drying, and cutting an assortment of vegetables into bite-sized, oblong, or square pieces, about ¼- to ⅓-inch thick. The thicker the vegetable, the longer it will have to cook. Potatoes and root vegetables need to be blanched before using; softer veggies like mushrooms, zucchini, and eggplant do not.

Whisk egg yolk and club soda in a medium bowl. Slowly whisk in tapioca starch, salt, and baking soda until a thin batter forms. Do not overbeat the mixture; it should remain slightly lumpy looking.

Add a few ice cubes to keep the batter cool. When oil is heated up to 375°F, dip some of the sliced, DRY vegetables into the tempura batter; make sure pieces are coated on all sides. If batter is not sticking, roll vegetables first in tapioca starch and then in batter. Let extra batter drip back into the bowl or it will form little pieces that burn quickly, giving a burnt taste to your oil and therefore your fried veggies. Be sure oil covers vegetables completely. Don’t crowd vegetables.

Cook for 30 seconds to 1½ minutes (watch carefully, times aren’t precise) on each side, or until golden brown. Tempura mixture should be made right before you are ready to actually fry vegetables.

Serve as is or with aioli.

Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.