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Export 12 ingredients for grocery delivery
Step 1
1 Make the sauce: In a small bowl, whisk together the soy sauce
Step 2
2 Dijon mustard and chili-onion crunch
Step 3
3 Make the tempura: In a medium bowl, whisk together the flour, cornstarch, baking powder, cumin, salt and pepper, then slowly add the seltzer while whisking until combined, being careful not to overmix
Step 4
4 In a 2- to 3-quart saucepan over medium-high heat, heat the oil until shimmering
Step 5
5 If vegetables were frozen, pat them dry to remove any residual moisture
Step 6
6 In a large bowl, mix the vegetables with the onion, then pour the batter over the vegetables and gently toss to coat
Step 7
7 Using a soup spoon or a small ice cream scoop, drop the coated vegetables into the hot oil
Step 8
8 Cook until crisp, 1 to 2 minutes on each side
Step 9
9 Using tongs or a slotted spoon, lift the fritters out of the oil and transfer to a wire rack set over a paper towel-lined large rimmed baking sheet to drain
Step 10
10 Repeat the frying with the remaining vegetables
Step 11
11 Serve with the sauce for dipping and lemon wedges to squeeze over the tempura
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