Peel the vegetables, wash them, then pat them dry.

Slice the onion julienne, then slice the zucchini, carrots, and sweet potatoes about the same length. You can use a mandolin to make the preparation easier.

In a separate bowl, combine flour, potato starch, salt, pepper, egg, water, and mix it all together. Check the consistency, it should be smooth, not too loose nor too thick.

In a big bowl, mix all the julienned vegetables together. Add the batter to the vegetables and mix it thoroughly with your hand ensuring every strand is covered.

In a deep pot, fill it up to about 3 inches deep of oil and heat it up to 350F. When you put the vegetable in the pot, it should bubble and float–this indicates the oil is ready.

Take a handful of the battered vegetables, lay it flat on a spatula, and gently place it in the hot oil. Add another handful of vegetables only after 5-10 seconds. Do this until there is no more space on the fryer, but do not overcrowd.

Cook the vegetable tempura for 2-3 minutes on each side until they are lightly brown.

Once cooked, take the fried vegetable tempura, shake off the excess oil, and repeat the process until you finish off the battered vegetables.

Serve hot and crispy, with a soy dipping sauce, and enjoy!