2 lb. assorted green peppers
1 c. cold water
3/4 c. all-purpose flour
1/2 c. grated Parmesan cheese
1/2 tsp. dried basil
1 tsp. salt
Cooking oil

And fresh vegetables such as zucchini, asparagus, green beans, cauliflower, peeled eggplant, mushrooms, green onions, sweet red or crushed.

Slice vegetables about 1/4 inch thick or cut into bite-size pieces. For batter, in mixing bowl, combine cold water, flour, Parmesan cheese, basil, and salt. Beat until dry ingredients are well moistened.

In large skillet, heat 1/2 inch cooking oil. Dip a few vegetable pieces at a time into batter; drain off excess. Fry in hot oil for 3 to 4 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper toweling. Keep warm in a 325 degree oven while frying remaining vegetables.

If batter becomes too thick, stir in a small amount of cold water. Serve warm. Makes 4 to 6 servings.