1 cup of rice flour
1 teaspoon of wheat-free baking powder
1 generous pinch of salt
1 teaspoon of apple cider vinegar
1 cup of cold fizzy water
Canola oil, for frying
Whip all the batter ingredients until smooth and frothy, and then place in the fridge for around 30 minutes.
Heat a pan of canola oil, about 7.5cm deep. As soon as the oil begins to fizz, use a skewer or toothpick to dip the vegetable into the batter – taking as much of the batter as you can with the veggie. Toss it into the boiling oil immediately and leave until pale golden brown – do two or three veg at a time.
Place on a greaseproof paper and serve.