1 cup Ying's Batter Mix
1 1/2 tablespoons vegetable oil
1/2 cup plus 1 1/2 tablespoons ice water
1 yellow squash
1 sweet potato
Preparation and Cooking:
1. First cut zucchini, squash, sweet potato and eggplant into 1/4" thick slices.
2. Combine batter mix with oil and ice water in a mixing bowl.
Mix until batter is smooth.
3. Coat vegetables with batter mix.
4. Heat 2-3 cups oil in a wok on medium heat and fry coated vegetables for 2-3 minutes or until they turn golden brown.