Step 2: Add Dry Seasoning Add salt, white pepper powder, and chicken powder to the dry flour mix. The chicken powder is the commercial secret for achieving that savory, restaurant-style depth of flavor.

Step 3: Add Binding Agent Crack one egg into the dry mixture. This helps in binding the batter to the vegetables and gives the tempura a beautiful golden-yellow color upon frying.

Step 4: Prepare the Batter Gradually add water while whisking continuously. Ensure the batter is smooth and reaches a thick, coating consistency so it stays on the vegetables without dripping off too quickly.

Step 5: Prepare the Vegetables Slice your vegetables (Potatoes and Capsicum/Bell Peppers) into thin, long strips or rounds. Make sure they are dry before dipping to help the batter stick better.

Step 6: Coat the Vegetables Dip each vegetable slice into the prepared batter one by one, ensuring every piece is fully and evenly coated from all sides.

Step 7: Deep Fry until Crispy Deep fry the coated vegetables in hot oil on medium-high heat. Fry until they turn light golden and reach maximum crispiness. Serve immediately while hot with a dipping sauce!