• Vegetable oil for frying
• 2-1/2 cups unbleached all-purpose flour
• 2 cups ice-cold seltzer water or club soda
• 1 tablespoon plus 1 teaspoon baking powder
• 8 Thai basil leaves
• 1 teaspoon paprika
• 1 teaspoon salt, plus more for seasoning
• 3 cups broccoli florets, very lightly steamed 3 cups cauliflower florets, very lightly steamed
• 1 medium onion, sliced into rings
• 1 medium garnet yam, peeled and thinly sliced

1. Heat 5" of oil in a large pot to 350 degrees F or fill a deep-fryer according to manufacturer’s instructions.

2. Combine flour, seltzer, baking powder, basil, paprika, and salt in a blender and puree until smooth, 15 to 20 seconds (mixture will resemble thick pancake batter). Transfer to a bowl.

3. When the oil is hot, use tongs to dip each vegetable into the batter and place in the heated oil a few pieces at a time. Remove vegetables once they float to the surface and are a light golden brown, 2 to 3 minutes total.

4. Drain on paper towels, sprinkle with salt, and serve with sauce (favorites are peanut sauce or sweet chili sauce).