Tempura

Tempura are Japanese. This is a British version!

Ingredients
various vegetables
1 egg
plain flour
warm water
oil for frying

Equipment

bowl
fork
frying pan
slatted spoon

time:
make batter
cook vegetables (if necessary)
frying tempura

I did this to use up some (cooked) cauliflower left over from cauliflower cheese. I part-cooked some carrots, which had been cut into sticks. I also used raw onion, sliced into rings. The vegetable bits need to be fairly small, and a mixture of textues and tastes.
Weigh the into the bowl. Break the egg in as well. Stir it all a bit with the fork. Add the warm water slowly, stirring with the fork. This batter is not as runny as a pancake, but it certainly mustn't be solid. It needs to coat the vegetables. Add the vegetables to the batter.
Put some oil or other frying fat into a frying pan. Heat it until fairly hot (but not too hot!) Put small spoonfuls of the vegetable and batter mix into the pan to cook. When brown on one side, turn over to cook on the other. It may be necessary to break up the lumps if they are too large. When cooked, remove from the fat with a slatted spoon and put to one side. Probably you can't cook it all at the same time, but keep the cooked bits warm. Tempura are much nicer if eaten quickly.