Slice the zucchini into 1/2-inch-thick slices or slice the sweet potato into 1/4-inch-thick slices. Combine 1 egg, chicken or turkey, onion, garlic, sesame oil, sesame seed, the dash of salt, and the pepper. Sprinkle each side of the zucchini or sweet potato slices with additional salt and pepper. Spread one side of each zucchini or sweet potato slice with about 2 teaspoons of the chicken or turkey mixture.
In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F. Meanwhile, for batter, in a mixing bowl combine 1 egg, flour, ice water, the 2 tablespoons oil, sugar, and the 1/2 teaspoon salt. Mix just until moistened (a few lumps should remain). Stir in the ice cubes. Use the batter at once.
Dip the zucchini slices in batter, swirling to coat. Allow excess batter to drip off. Fry, a few at a time, in hot oil for 3 to 4 minutes or until light brown, turning slices once. Using a wire strainer or slotted spoon, remove food from the oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying the remaining slices. Serve warm. If desired, pass soy sauce. Makes 8 appetizer servings.