BATTER:

1/2 c. cold water
1/2 c. all purpose flour
1/4 c. cornstarch
1/4 tsp. salt
1/4 tsp. baking powder
1 tbsp. nonfat dry milk
1/4 tsp. monosodium glutamate
1/8 tsp. turmeric

1. Place water in a blender add all of the dry ingredients, and blend. If necessary scrape down the inside of the blender with a rubber scraper and pulsate to obtain a smooth batter.

2. Roll seasoned pieces of food in cornstarch and then place them in a colander and shake vigorously to remove excess cornstarch.

3. Dip prepared pieces of food into batter one at a time, allowing each piece to drain a few seconds before easing it gently into the heated fat.

4. Remove drops of batter from the fat at intervals to prevent the deterioration of the fat.

5. Fry at the specified temperature for each food listed below.

VEGETABLES:

Asparagus, wash it thoroughly and trim off the tough lower stalks. Slice the stalks diagonally into 1/2 inch thick slices. Place sliced stalks into a saucepan with 1/4 cup of water and 1/4 teaspoon salt and bring to boil. Drain well. After coating with cornstarch and dipping in batter, fry at 375 to 385 degrees.

Carrots, wash and peel. Cut into 3 inch lengths and cut each length into strips about 1/2 inch wide and 1/4 inch thick. Place strips of carrots in a saucepan with 1/4 cup water and 1/4 teaspoon salt and bring to a boil. Drain well. After coating with cornstarch and dipping in batter, fry.