BATTER FRIED VEGETABLES

3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
Salt and pepper1/2 c. water
1 egg, slightly beaten
Stir together: Stir together then add to cornstarch
mixture: Dip vegetables, zucchini, carrots, etc. into
batter 2 to 3 at a time and fry in frying pan until
golden brown, turning once. 2 to 3 minutes same
time each side. Be careful about hot oil. Use a little
at a time or follow directions for your deep fry pan.

BATTER FOR VEGETABLES (OR FISH)
1 c. cold water
1/4 c. oil
1 egg
--Add:--
1 c. flour
4 tsp. corn starch
1 tsp. baking powder
1 tsp. salt
Garlic salt to taste
Mix together. Mix well. Dip vegetables or fish in
batter. Allow excess to drip off. Fry in hot oil. Very
good!

BATTER COATED FRUIT AND VEGETABLES
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
Bananas, cut into 1" chunks
Cauliflower, separated into flowerets
Eggplant, cut into finger size strips
Onion rings
1 qt. (about) corn oil
Sift together flour, baking powder and salt. Mix
together egg, milk and 1/4 cup of the corn oil, add to
dry ingredients, beating until smooth. Thoroughly dry
fruit or vegetables; dust with flour, then shake off
excess. Dip into batter; drain on wire rack over waxed
paper. Pour corn oil into heavy, sturdy, flat-bottomed
3 quart saucepan or deep fryer, filling utensil no more
than 1/3 full. Heat over medium heat o 375 degrees.
Fry prepared food in hot corn oil, a few at a time, until
golden brown. Drain on absorbent paper; season and
serve. Makes 1 2/3 cups batter or enough to coat 8 to
9 cups prepared fruit or vegetables.

GOLDEN PUFF TEMPURA BATTER
1 c. sifted flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. seasoned salt
1/2 tsp. chili powder
2 eggs, beaten
1/3 c. milk
1 tbsp. oil
Into small bowl, sift the flour, sugar, baking powder,
seasoned salt and chili powder. Add eggs, milk and
oil; stir until smooth and evenly blended. For tempura,
just coat bite size pieces of your favorite veggies and
meat, making sure they are not more than 1/4" thick.
Fry in hot grease until golden.

VEGETABLES IN BEER BATTER
1 1/4 c. beer
1 1/3 c. all-purpose flour
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley
1 tsp. salt
Dash garlic powder
1 tbsp. olive oil
2 beaten egg yolks
2 stiff beaten egg whites
1 or 2 zucchini, sliced
1 sm. cauliflower, in flowerets
1 green pepper, cut in strips
Let beer stand at room temperature 45 minutes. In
bowl combine flour, Parmesan, parsley, salt and
garlic powder. Stir in olive oil, beer and egg yolks;
beat until smooth. Fold in the stiff beaten egg whites.
Dip vegetables in batter and fry in deep hot fat a few
at a time. Drain on paper towels and serve
immediately.

BATTER - FRIED VEGETABLES
3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1 tsp. Tony's season
1/2 c. water
1 egg, beaten
1 qt. cooking oil
4 c. cut up vegetables
Mix first 5 ingredients. Stir in water and egg until
smooth. Heat oil hot 375 degrees. Dip vegetables, a
few at a time, into batter. Slice vegetables thin. Fry,
turning once, 2-3 minutes.

BATTER FRIED VEGETABLES
3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, slightly beaten
1 qt. corn oil
4 c. cut up vegetables such as:
zucchini, carrots, onions,
peppers, mushrooms,
green beans
In a bowl stir first 5 ingredients. Stir in egg and water
until smooth. Pour corn oil into large skillet to depth
of 1/2 inch, heat to medium (375 degrees). Dip
vegetables a few at a time into batter, carefully add
vegetables to hot oil. Fry, turning once 2 to 3 minutes
until golden brown and crisp. Drain on paper towel.
Batter fried chicken: omit vegetables, substitute 1
pound boneless chicken cut into cubes.

DEEP FRIED VEGETABLES IN TEMPORA BATTER
--BATTER:--
1 tbsp. oil
1/4 c. cornstarch
1/4 c. beer
2 eggs, separated
Salt & pepper
Mix yolks with first 4 ingredients. Beat whites but not
too stiff. Fold into above batter. Cut onion rings and
slice mushrooms, green peppers and zucchini into
bite-size pieces. Deep fry after dipping in batter at
425 degrees until golden brown.

BATTER FOR VEGETABLES
1 c. water
1/4 c. oil
1/2 tsp. salt
1 c. flour (plain)
1/2 tsp. garlic salt
4 tbsp. cornstarch
1 tbsp. baking powder
1 egg
Mix all ingredients. Wash vegetables good before
dipping. Good for broccoli, squash, onion rings,
mushrooms, etc. Before dipping vegetables in the
batter, flour them good on all sides.