Put in the freezer for fifteen minutes the bowl in which you will prepare the pastel (better than steel) and the whip that will serve you to mix it. Clean the vegetables and cut them into not too thin sticks. Take a bigger bowl than the one you will use for the pastel and fill it with water and ice (remove the smaller bowl from the freezer and put it in the one with the ice). Put the yolk in it and crush it for a few seconds, then add the ice-chilling water and flour. Mix for a few seconds and, if necessary, add some more water, dip some pieces of vegetables, then fry them in plenty of boiling oil for a couple of minutes. When the vegetables are golden drain them, add the salt and dry them on an absorbent paper.

Serve warm.