Ingredients

vegetables that you like (i.e broccoli, squash, sweet potato, onion, peppers, etc.)
200 ml ice cold water or soda water
rice flour
1/2 tsp baking powder
vegetable, grapeseed, or canola oil
Kimo's ONO Grindz Chili Pepper Water

Preparation

Cut the vegetables. Slice root veggies thinly, cut pepper into quarters, cut eggplant into quarters, and make slits 4 to 5 times. For broccoli or cauliflower, use small florets.
Add cold water to a large bowl for the batter and sift in the flour and baking powder with a strainer or sifter.
Mix but do not mix until smooth.
You can dust the veggies with flour for extra crunch.
Put oil about 1 inch high in a pan and warm it to medium heat at 335°F. Dip the vegetables in the batter and put them in the pan.
Deep-fry until cooked (about a few minutes, depending on the vegetable).
Place them on a cooling rack or paper towels to drain excess oil.
Once cooled, dip them in your favorite flavor/heat of Kimo's ONO Grindz Chili Pepper Water. Enjoy!