Crispy Vegetable Batter
Source: Janet Morrissey

1 egg, slightly beaten
1 cup cold liquid (ice water, cold milk, cold beer, etc.)
1 cup all-purpose flour
5 cups veggies

Stir egg and liquid of choice together and add flour all at once. Whisk until smooth.

Rinse veggies under cold water, drain well and pat dry with towels.

In heavy saucepan or deep-fryer, heat oil or shortening to 375F. Dip veggies in and out of batter a few times and coat well. Fry for 2 to 3 minutes or til golden brown. Drain on paper towels or brown paper.

You can keep these for a short time in a 300F oven without the coating softening.