Place the vegetable oil into a deep pan and heat to 190C.
Place the flour into a large bowl, slowly add sparkling water, and whisk – to produce a batter the consistency of double cream.
Add ice cubes into the batter and continue to whisk.
Dip the vegetables into the batter to coat, shake to remove any excess, then carefully place them into the hot oil.
Fry for 4-5 minutes, or until crisp and golden-brown.
Remove from the oil with a slotted spoon and drain on kitchen paper.