• 400 g (14 oz) mixed vegetables, such as sweet potato, potato, zucchini (courgettes), carrots, eggplant (aubergines), mushrooms, broccoli, red capsicum (pepper) and cauliflower
• about 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying
• 85 g (3 oz) plain (all-purpose) flour, sifted and chilled
• 1 tablespoon potato starch or cornflour (cornmeal)
• ½ teaspoon fine sea salt
• 200 ml (7 fl oz) ice-cold sparkling mineral water

For the Dipping Sauce

• 90 ml (3 fl oz) rice vinegar
• 2 tablespoons caster (superfine) sugar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon grated fresh ginger
• 1 squeeze lime juice
• ½ green chilli, finely sliced

Peel the vegetables if necessary. Cut the sweet potato, potato, zucchini, carrots and eggplant into 3 mm ⅛ inch) slices. Cut vegetables like mushrooms, cauliflower and broccoli into bite-sized chunks. Refrigerate while you prepare the rest of the dish.

Whisk together the dipping sauce ingredients.

Pour enough oil into a frying pan or shallow saucepan to come 5 cm (2 inches) up the sides. Heat to 170°C (325°F) – the oil is hot enough when a small piece of bread turns golden in 30 seconds.

While the oil is heating – not earlier – mix the flour, potato starch or cornflour, salt and mineral water together with a fork until just combined. Don’t mix too much – lumps are fine. When the oil is hot enough, dip the vegetables into the batter one at a time, gently shaking off any excess, then carefully put in the hot oil.

Cook in small batches until golden, turning the vegetables to achieve an even colour. You might need to adjust the heat to prevent the oil from getting too hot. Transfer to paper towels with a slotted spoon. Serve immediately with the dipping sauce.