Panko Tempura

Much easier and crispier than traditional versions. From http://www.nytimes.com/.

• Ready In: 45 mins
• Yields: 2 cups

Ingredients

•  oil (for deep frying)
• 2  cups  vegetables, sliced thinly (yam, asparagus, onion, broccoli, cauliflower, zucchini, okra, lotus root)
• 3⁄4 cup flour
• 1  cup  ice water
• 1  cup panko breadcrumbs

Directions

1. Pour at least 2 inches of oil into a large frying pan over medium heat.
2. Meanwhile, prepare 2 bowls. In one, mix the flour and ice water until smooth. In another bowl, place the panko crumbs.
3. When the oil is hot enough, dip the vegetables into the flour-water bowl, then into the panko crumbs.
4. Fry until golden on both sides; drain on paper towels.
5. Serve with tempura dipping sauce.