Prepare the vegetables by washing and slicing them into thin, uniform pieces. Set aside in a large bowl.

In a mixing bowl, combine flour, cornstarch, turmeric, salt, and gradually whisk in water until smooth.

Fold the sliced vegetables into the batter until well-coated, ensuring a cohesive mixture.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes for the dipping sauce.

Heat a non-stick skillet over medium heat and add oil, ensuring it's shimmering.

Spoon batter into the skillet, cooking for 2-3 minutes until golden, then flip and cook the other side.

Repeat cooking remaining batter, adding oil as needed for crispiness.

Serve hot with the prepared dipping sauce, enjoying them warm.