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.