Share a little about the ingredients and techniques used to create this dish/item. In response to student questions I described a gluten-free "batter" for making tempura. Lightly dust all the shredded vegetables in CORNSTARCH (or potato flour, but NOT rice flour) mixed with a pinch of baking powder and then lightly spray a mist of water over the dusted-vegetables (I use a bottle fitted with a fine-mist spray attachment). Use just enough water to make the vegetables cling together. Form the pancakes and fry them in the same way I demonstrated in the class.