Tempura Veggie Platter Recipe by Tasty

Ingredients

• 2 cups canola oil, plus more as needed
• 1 cup all purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 cup sparkling water
• 1 large carrot, peeled and cut into 1/2 in sticks (1.2 cm)
• 6 asparagus, white ends trimmed
• ½ head broccoli, cut into florets
• ½ large zucchini, or eggplant, cut into 1/2 in (1.2 cm) sticks
• 1 container Heluva Good!® Buttermilk Ranch Dip