Panko-Fried Vegetables

Time: About 1 hour

Neutral oil (canola, grapeseed, corn) for deep-frying

1 ½ cups cake flour, plus more for dredging

Salt and black pepper

2 cups panko (Japanese bread crumbs)

2 pounds assorted vegetables (like okra pods, baby zucchini, baby purple carrots, lotus root, asparagus, grape tomatoes, kabocha squash, green beans, Romanesco broccoli or cauliflower and onions), trimmed and sliced as needed.

1. Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.

2. Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.

Yield: 4 servings.