Heat oil in a fryer, to about 350 degrees F. If you don't have a fryer, a cooking thermometer will help.

Place the dry ingredients in a mixing bowl.

Beat the egg white briefly to break it up in a small mixing bowl.

Add the beaten egg white and 2/3 cup of ice-cold water to the dry ingredients and whisk. If the mix looks very thick add ice-cold water about a tablespoon at a time until the desired consistency is reached.

Dip a few of the prepared vegetables into the tempura batter and place in the hot oil. Repeat, but do not overcrowd the pan as the temperature of the oil will decrease.

Turn as needed to evenly cook the tempura vegetables.

Remove when browned and cooked through, and place on a rack.

Repeat with remaining batter and vegetables.

Serve immediately.