Prep all the ingredients you want to fry. Chill in the refrigerator until cooking.
Briefly mix the ☆ ingredients together roughly (work briskly... there should be some lumps!)
Heat oil for frying. It's hot enough when a drop of batter sinks to the bottom and then immediately rises to the surface.
If the ingredients for frying are slightly wet, pat dry. Dip in the batter and deep fry. When they have turned a nice color, they're done.
Story Behind this Recipe
At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.
Don't mix the batter too much, some lumps of flour should remain. The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients.