Recipe for Batter-Fried Vegetables

0.75	c	Corn Starch
0.25	c	Unsifted, all-purpose flour
1.00	ts	Baking Powder
0.50	ts	Salt
0.25	ts	Pepper
0.50	c	Water*
1.00		Egg, slightly beaten
1.00	qt	Corn oil
4.00	c	Vegetable, cut in serving
		sizes (suitable veggies
		include: zucchini, carrots,
		onion, mushrooms, peppers,
		broccoli)

Instructions:
In bowl stir together first 5 ingredients.
Stir in water and egg until smooth.
Pour corn oil into large skillet, to depth of 1/2-inch, filling no more than 1/3 full.
(I use a deep, cast-iron chicken fryer, or my Dutch oven.
) Heat over medium heat to 375F.
Dip vegetables, a few at a time, into batter.
(Stir batter occasionally.
) Carefully add vegetables to hot oil, a few pieces at a time.
Fry, turning once, 2 to 3 minutes or until golden brown and crisp.
Drain on paper towels.
Makes about 4 cups.
I have had GREAT success substituting Schlitz beer for the water in this recipe.
The beer guys will have to explain why one beer works better than another, but I've had NO success with the ""lite" beers, no matter what brand.
Your mileage may vary.

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