Whisk flour, cornstarch, club soda and salt into a medium bowl.
Toss shredded veggies with the tempura batter to coat.
Heat about 2 inches of oil in a deep fry pan over a medium high heat, about 350 degrees F.
Drop vegetable nests, by the Tablespoonful, into the hot oil, cooking about 2-3 minutes per side, or until golden brown.
Using a slotted spoon, remove nests from oil and drain on a paper towel lined plate. Serve immediately with Soy Dipping sauce.