Ingredients
1 large Potato, peeled, halved and sliced into 3mm/1/8- inch thick slices
1 large Aubergine (eggplant) cut into 6mm/1/4- inch thick batons
2 small Courgettes (zucchini), cut into 6mm/1/4- inch thick batons
2 Carrots, cut into 6mm/1/4- inch thick sticks
1 large Green Capsicum (Sweet pepper), sliced into 3mm/1/8- inch thick slices
For the batter
100g/4oz Plain White Flour
240ml/8fl.oz. Water
2 Eggs, beaten
Salt
Other ingredients
Extra flour for dredging
Vegetable oil for shallow frying

Instructions
1. Preheat the oven to low and prepare the vegetables as mentioned in the ingredients list.
2. In a large mixing bowl, beat together the flour, water and beaten eggs until smooth.
3. Heat 2.5cm/1-inch of oil in a large frying pan and place some flour on a plate.
4. Roll the vegetables in the flour, dip in the batter to coat evenly then drop into the hot oil and fry over medium heat until batter is a deep golden brown on the outside. Cook each vegetable in batches starting with the potatoes. As each batch is done, drain on kitchen paper and place in the oven to keep warm.You will probably have to add more oil as you go but make sure it is hot before adding the next batch of vegetables. Do not overcrowd the pan.
Serve hot sprinkled with Chilli Soy Sauce (yangnyomjang) if desired.