Dip Vegetables into batter, then carefully place in heated oil. Be sure that the oil is at about the right temperature (See step three). Note: Be careful, sometimes the sizzling oil will jump from the pot and burn your skin.
Cook multiple vegetables at the same time, but be sure not to overcrowd the pot.
When a light golden ring appears at the base of the vegetable, flip it using your tongs to cook the other side.
Finished vegetables are a golden brown color over the entire surface. Remove from oil and place on a plate (preferably with a paper towel) to drain.