1 c. sifted all purpose flour
3/4 tsp. salt
1/2 c. milk
1 tbsp. corn oil (plus oil for deep frying)
Sift flour with salt. Beat eggs, add milk and oil; add dry ingredients and beat with rotary beater. (Slow for electric beater until smooth. Dip prepared vegetables into batter, drain off excess. Lower into deep fry oil heated to 375 degrees. Fry 4 to 5 minutes, depending on size of pieces. About 1 cup batter. For vegetables, use sliced ripe or green tomatoes, 3 inch fingers of eggplant, onion rings, green or red pepper strips, cauliflower or broccoli separated into flowerets with stems cut into 1 1/2 inch pieces. You may add other desired seasonings to batter, or to your vegetables before dipping them.