Vegetable tempura with garlic aioli and black sesame

• 1 small sweet potato, sliced into rounds
• 1 medium zucchini, sliced into rounds
• 1 white onion, cut into rings
• 240 ml all-purpose flour
• 120 ml cornstarch
• 240 ml ice-cold sparkling water
• 1 egg yolk
• 120 ml mayonnaise
• 2 cloves garlic, minced
• 5 ml lemon juice
• 15 ml black sesame seeds
• Vegetable oil for frying
• Salt to taste

1. Prepare the aioli by whisking together mayonnaise, minced garlic, and lemon juice in a small bowl. Set aside in the refrigerator.
2. In a large bowl, whisk the egg yolk and ice-cold sparkling water. Add the flour and cornstarch, mixing lightly with chopsticks. Do not overmix; lumps are fine.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C).
4. Dip vegetable slices into the batter one at a time and carefully drop into the hot oil.
5. Fry for 2-3 minutes until the coating is light golden and crispy. Drain on paper towels and season immediately with salt.
6. Arrange the fried vegetables on a platter, drizzle generously with the garlic aioli, and garnish with black sesame seeds.

Serve immediately while hot and crispy. Pairs beautifully with a cold craft beer or a crisp white wine.