Wash and dry vegetables and blossoms. Reserve on paper towels.
In a heavy-bottomed sauce pan, heat the oil to 350º.
To prepare the vegetable tempura batter, combine the ice water and beer in a bowl, then whisk in the egg. Using chopsticks, gently incorporate the flours, salt and Schichimi Togarashi. Do not overmix; small lumps are a good thing. Use batter as soon as possible.
Dip the vegetables and blossoms into the batter, shaking off excess. Fry vegetable tempura until just golden brown.
Vegetable tempura may be held in a 200º oven for no more than ten minutes before serving.