Prepare all vegetables:  peppers, broccoli, zucchini, mushrooms, onions…

Make this batter or use a boxed tempura batter available in your grocery store. 

Put 2 egg yolks, 1 T olive oil, and ¾ c ice water and beat well.  Beat in a pinch of salt and 1 c flour to form a smooth batter.  Do not over mix.  Beat the 2 egg whites in a second bowl, until stiff but not dry.  Fold into batter. 

Dip the veggies into the batter and then in the hot oil.  Before eating, try them with the Citrus Dipping Sauce.

Recipe from:  Fondue, by Fiona Smith