- 1 cup canola oil
- 1 free-range egg
- 1 cup ice-cold water
- 90 g flour
- ¼ t bicarbonate of soda
- Sea salt
- 6 carrots, thinly sliced
- Soya sauce, for serving
Place a saucepan over a high heat and add the canola oil.
In a large mixing bowl, whisk together the egg and cold water until light and frothy. Add the flour and bicarbonate of soda and quickly whisk together to form a batter – take care not to overwork the mixture. Season with sea salt.
Dip the sliced carrots into the batter and place carefully, in batches, in the hot oil. Fry each batch for 20 seconds or until lightly golden and crisp.
Remove using a slotted spoon and drain on kitchen paper. Serve immediately with a bowl of soya sauce on the side.