Ingredients
1 large egg yolk
1/2 teaspoon coarse salt
1 1/2 cups cold club soda
1 1/4 cups rice flour (or 2 1/4 cups cornstarch)
Safflower oil for frying
Vegetables such as asparagus, bell pepper, and eggplant
Preparation
Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.
