Recipe: Light Batter Fried Vegetables

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LIGHT BATTER FRIED VEGETABLES
Source: Argo Cornstarch
Makes 4 cups

3/4 cup Argo or Kingsford's corn starch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten

1 quart (about) Mazola corn oil

4 cups cut-up vegetables, such as zucchini, carrots, onion and bell pepper or whole vegetables such as green beans and mushrooms

In medium bowl combine corn starch, flour, baking powder, salt and pepper.
Stir in water and egg until smooth.
Pour corn oil into large skillet, filling no more than 1/3 full.
Heat corn oil over medium heat to 375 degrees F.
Dip vegetables into batter (stir batter occasionally).
Fry a few at a time, turning once, 2 to 3 minutes or until golden brown and crisp.
Drain on paper towels.