Slice purple potatoes into semi-circles, about ¼ of an inch thick.

Cut one mushroom vertically into long wedges and cut the other two mushrooms into disks.

Using a spiralizer, cut zucchini into noodle-shape (if you don’t have a spiralizer, feel free to cut the zucchini into whatever shape you would like).

Gather your zucchini noodles and separate into 2-inch domes, then slightly flatten the center to look like mini bird nests.

Once vegetables are prepped, mix the all-purpose flour, rice flour, salt, and turmeric into a bowl.

Measure out water in a liquid measuring cup, and place a handful of ice cubes in it.

Pour water into the bowl of dry ingredients.

Stir until you get a pancake batter consistency. If too thick, add in 1 tbsp of water at a time until desired consistency is achieved.

In a pot, pour oil until there is about 1 inch of oil or enough to submerge your vegetables.

As the oil is heating up, submerge your purple potatoes into the tempura mixture and coat evenly

Using chopsticks, individually place the batter-covered purple potatoes into the oil until the bottom is covered. Make sure that the pieces aren’t touching.

After around 1-2 minutes, or until golden brown, flip and let cook for another 1-2 minutes, or until both sides are golden brown.

Individually remove the potatoes from the oil using a different set of chopsticks or use a frying strainer to remove.

Place potatoes on a paper towel.

Repeat steps 11-15 with oyster mushrooms and zucchini.

Assemble fried veggies onto a plate or a wooden board and garnish with Thai basil.