3/4 c. cornstarch
1/4 c. unsifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, slightly beaten
1 qt. (about) corn oil
4 c. cut up vegetables, such as zucchini, green beans (whole), carrots, onion, mushrooms, peppers

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. Heat over medium heat to 375 degrees. Dip vegetables a few at a time, into batter. (stir batter occasionally.) Carefully add vegetables to hot oil, a few at a time. Fry, turning once, 2 or 3 minutes or until golden brown and crisp. Drain on paper towels. Makes 4 cups. Batter fried chicken: omit veggies, substitute 1 lb. boneless, skinless, chicken breast, cut in 1 inch cubes.