Make Perfect Tempura

The secret to making perfect, crispy tempura is in the temperature – mixing hot oil with ice-cold batter. Begin with a large heavy pot with a capacity of at least five quarts. Heat the oil in the pot over medium-high heat until a deep-fry thermometer registers 350° to 375°F.

Materials needed:

-2 quarts canola oil 1 cup all purpose flour, plus more for dredging
-1 1/2 cups cold water with crushed ice
-1/4 head broccoli, cut into 1/2-inch-wide florets
-1 red bell pepper, cut into strips
-1 yam, peeled, sliced into rounds
-4 ounces green beans, ends trimmed
-1 onion, cut into 1/2-inch rings
-6 asparagus stalks, woody bottoms trimmed
-1 avocado, peeled, pitted, cut into 8 wedges
-Lemon wedges, for garnish