3/4 c. Argo cornstarch
1/4 c. unsifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 qt. (about) corn oil
4 c. cut-up vegetables, such as zucchini, carrots, onions, mushrooms, broccoli, peppers, etc.

Stir together first 5 ingredients. Stir in water and egg until smooth. Pour 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 vegetables, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables to hot oil, a few pieces at a time.

Fry, turning once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towels. Makes 4 cups!