Start by washing and cutting your vegetables into bite-sized pieces. Aim for uniform sizes to ensure even cooking. If using denser vegetables like sweet potatoes, consider parboiling them for a few minutes to soften before frying.
In a large mixing bowl, combine the all-purpose flour and cornstarch. Slowly pour in the club soda while whisking gently. Be careful not to overmix; a few lumps are fine. The goal is to keep the batter light and airy.
Fill your deep frying pot or wok with oil, ensuring it’s deep enough to submerge the vegetables. Heat the oil to around 350°F (175°C). Use a thermometer for accuracy. When the oil is hot, perform a quick test by dropping a small amount of batter into the oil. If it sizzles and floats to the surface, you’re ready to fry!
Dip each vegetable piece into the batter, allowing any excess to drip off. Carefully lower them into the hot oil, taking care not to overcrowd the pot. Fry in batches for about 3-5 minutes or until golden brown and crispy.
Once fried to perfection, use a slotted spoon to remove the vegetables from the oil. Place them on a plate lined with paper towels to absorb any excess oil. Sprinkle with salt while still hot for maximum flavor.
