Ingredients

vegetable oil for frying about 8 cups

1 cup all purpose flour

1 cup cornstarch

1/2 kosher salt plus more

2 cups chilled club soda

1/4 small squash (such as kabacha)

scrubbed very thinly sliced 1/2 small fennel bulb very thinly sliced lenghtwise

1 leek white and pale green parts only halved lenghtwise , layers separated 2 ounces may take or shitake mushrooms – trimmed torn into bite sized pieces 1 lemon very thinly sliced into rounds seeds plus rounds seeds removed plus wedges for serving

4 ounces large shrimp , peeled deveined , f lenghtwise

4 ounces squid or baby octopus tentacles

1/2 cup fresh flat leaf parsley leaves with tender stems 1/4 fresh sage leaves

method

Fit a medium heavy pot with thermometer pour in oil to measure 4 inches . heat over medium high heat until thermometer registers 350/c .

Meanwhile whisk, flour cornstarch , baking powder and 1 tablespoon salt in a large bowl . whish in club soda just bend to few lumps are ok , just don’t overmix . Dip one forth of mixed vegetables , citrus, seafood and herbs into batter letting excess drip back into bowl . fry turning occasionally to cook evenly and gently separating as needed until golden and crisp 1-3minutes . Using a spider or spotted spoon transfer to a paper towel wire rack ; season with salt . repeat 3more times more times with remaining ingredients returning oil to 350\c between batches . Serve with lemon wedges.

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