2 tablespoons egg substitute (I use Ener-G brand)
1 tablespoon salt
1 cup cold water
1 cup unbleached all purpose flour
vegetables of your choice, sliced
(carrots, snow peas, green beans, daikon, cabbage, bamboo shoots, lotus root, onions, sweet potatoes work well)
peanut oil, for frying
1. Mix the egg replacer and salt into the cold water. It is important to have to water cold because the batter won't absorb as much oil and won't be gooey.
2. Mix the flour into the water and egg replacer until it is smooth and there are no lumps. Place the batter in the freezer to keep it cold. Pour about 1" peanut oil on the bottom of a frying pan or wok and put it on medium heat.
3. When oil is hot, dip the vegetables in the batter, then fry them in the oil until they are lightly brown. Fry only a few at a time; this may take a while but it will be easier this way.
4. Serve on a platter with soy sauce for dipping or over a bowl of rice.
Itadakimasu! (Bon Appetit!)