Use any desired vegetable, such as, yellow or zucchini squash, eggplant, green tomatoes or cucumbers. Clean vegetables and cut into lengthwise slices about 1/2 inch thick, then cut into strips as you would potatoes. Cover with buttermilk and let soak for awhile. Drain and batter with flour.
Deep fry in hot oil until golden brown. They will be more crisp if you wait until you remove them from the oil to salt. Cauliflower, flowerettes are also delicious deep fried. Soak and batter the same as the strips.