Vegetable Tempura

2 pounds sliced veggies, patted dry
2 cups flour
1/2 teaspoon salt
2 cups chilled club soda
oil for frying

In a bowl whisk together flour and salt. Whisk in 1 cup seltzer, whisking until smooth, and let batter stand 10 minutes. If necessary, thin batter with enough remaining seltzer to reach consistency of crepe batter.

In a deep fat fryer, or heavy saucepan, heat vegetable oil to 375�F.

Working in batches, dip vegetables in batter, shaking off excess. Fry until golden brown. Remove with slotted spoon or spider to sheet lined with paper towels to drain.

Yield: 6 to 8 servings