Fill a wok or large pot one-third full of oil and heat to about 180°C.

Whisk the egg in a bowl and add the iced water. Lightly mix in the flour, Rubs and a pinch of salt and whisk gently with a fork to form a batter – do not overmix (see Tips).

Coat your chosen vegetable pieces in the batter. Scoop out heaped tablespoons of the mixture and carefully drop into the hot oil. Fry until crisp and golden all over, then place on paper towel to drain off any excess oil.

Tips:

• The sparkling water must be as cold as possible to prevent the batter from absorbing too much oil – this keeps the bhaji light and crispy.
• Do not over-mix the batter to keep it as light as possible – don’t worry if there are a few lumps.
• Popular veggies for bhaji include carrot, onion and potato, although you can use other veggies like spring onion, leeks, cauliflower and zucchini. Use whatever you have lying around in your fridge!
• If the vegetables sink to the bottom of your pot during frying, the temperature is too high.
• Cooking time will vary depending on your veggies. Butternut or potato, for example, will take longer to cook than green beans or zucchini.