Tempura Vegetables with Cocktail Sauce

Ingredients:

• 6 cups sliced vegetables of choice (green beans, par-cooked sweet potato rounds, carrot sticks, bell peppers, mushrooms, etc) 
• 1 ½ cups all-purpose flour
• 3 tbsp cornstarch
• 1 ½ tbsp baking powder
• ¾ tsp salt
• 1 ½ cups sparkling water 
• 2 ice cubes
• Oil for frying

• ½ cup ketchup
• 2 tbsp Silver Spring Prepared Horseradish
• ½ tsp lemon juice
• ½ tsp Worcestershire sauce
• ½ tsp soy sauce
• Dash of tabasco sauce

Directions:

1. Heat a few inches of high-heat oil in a large dutch oven to 375˚F. 
2. Whisk together flour, cornstarch, baking powder, and salt.
3. Using a fork, slowly whisk in the sparkling water and ice cubes (to keep the batter cold) until just combined (don’t overmix).
4. Using a fork, coat vegetables in batter (one at a time), then slide into the heated oil and fry for ~2 minutes on each side, until golden brown.
5. Whisk together all ingredients for cocktail sauce.
6. Serve vegetables warm with cocktail sauce.