A classic Japanese food!
You can't go wrong with the taste but be careful of overeating because it's a solid pool of oil!
Tips and tricks
If you don't have tempura flour, you can use cornstarch and flour mixture. But it burns faster so you will have to cook the vegetables in lowest fire or else the outside will end up cooked or burnt and the inside really hard and inedible, especially in case of pumpkin.
Flour-cornstarch mixture and a little ajinomoto can make a delicious tempura but I've never made crunchy tempura out of this. They look crunchy while cooking but they end up oily (or worst, soggy) a few minutes after removing from oil.
So, if you discover any good tip and tricks to a successful tempura even without using tempura flour, please share it with us! ^_^
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.