Vegetable and Mushroom Tempura

Rinse and peel the vegetables. Dice 1/2 the red and yellow pepper and set aside, and cut the rest into bite-sized pieces.

Cook the broccoli and cauliflower in boiling salted water for 6-8 minutes, drain, rinse and drain. Trim the mushrooms.

Mix the cornstarch and baking powder with 3/4 cup of cold water until smooth. Separate the eggs (set aside the yolks for another use). Beat the egg whites until stiff and fold into the cornstarch mixture.

Heat the oil to 180°C / 350°F (it is hot enough when a bubble appear on the end of a wooden spoon that is submerged in the oil).

Dredge the vegetables with a fork into the batter, drain and fry in hot oil about 4-5 minutes until golden brown. Remove with slotted spoon and a drain on paper towels.