3/4 c. Argo 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) Mazola oil
4 c. cut up vegetable i.e. carrots, onions, mushrooms, peppers, zucchini

In a bowl stir in first 5 ingredients. Stir in water and egg until smooth. Pour corn oil in large skillet to depth of 3/4 inch (no more than 1/3 full). Heat over medium heat at 375 degrees. Dip vegetables, a few at a time into batter (stir batter occasionally) carefully add vegetables a few at a time to hot oil, fry, turning once 2 to 3 minutes or until golden brown and crisp. Drain on paper towel. Makes 4 cups.