3/4 c. Argo or Kingsford's corn starch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, slightly beaten

In bowl stir together first 5 ingredients. Add water and egg; stir until smooth. Pour about 1 quart 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 4 cups cut up vegetables, such as zucchini, carrots, onion and mushrooms, OR 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes, a few at a time, into batter. Stir batter occasionally.

Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2-3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4-6.

HERB BATTER: Follow basic recipe. Add 1 teaspoon dried basil leaves and 1 clove garlic, minced.

BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.