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ktspktsp, if you're in Seattle during Christmas, try to get to Uwajimaya and stock up on tempura batter mix. Just about any veg will do. If the batter is right, you can see the color of the veg through the finished coating, so carrots, peppers, broccoli, cauli, mushrooms, sweet potatoes, pumpkin, squash. Just make sure the slices are fairly thin and the florets are small enough to cook in a few minutes. I've had, but not made yet, tomato wedges tempura'd that were unbelievable in taste and appearance. If you're really adventurous, edible leaves and flowers are great in tempura.
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