Korean Mixed Vegetable Fritters, Yachae Twigim (6 Servings)

Wash produce and shred potato, sweet potato, carrot and zucchini into thin 3 mm strips. Trim and separate enoki and cut scallions into 5 cm pieces.

Put potato, sweet potato and carrot strips into boiling water, turn off heat and leave for 2–5 minutes until just flexible. Cool and dry thoroughly.

Mix wheat flour, rice flour, starch and salt with egg and cold water. Fold in all the drained vegetables.

Heat oil in a stable deep pot to about 190°C per source. Drop small bundles in batches and fry roughly 3–5 minutes until vegetables are cooked and the coating is golden-crisp.

Drain on a rack. Mix soy sauce, vinegar and sugar as a dipping sauce; cool briefly before eating.