I tried this recipe on onion fingers and they turned out amazing. I tried it a second time and doubled the recipe and used 1/2 cup flour and 1/2 corn starch and found it was a little more crispy. Either way its great. Thank you!!

Try this batter for deep-frying cooked frozen artichoke hearts. Dry the cooked artichoke hearts on paper towels before dipping in the batter and frying until golden. I had these at a County Fair, threaded like shish kebob on a stick. Wonderful!

I use this recipe with my fried broccoli and cauliflower. It's a lot easier to make crispy batter than I had thought. I haven't tried it with dipping the stuff in flour first, as it doesn't stick well to broccoli, but it might get the batter to stick to the broccoli better. Sometimes I double-dip (fry, dip in batter again, fry again) but that can get the inside a little soggy, yet still good. This also works really well with fish.

Wow - this is the best we have ever tried. We pressure fry chicken all the time, and have tried dozens of recipes, dozens of pre-packaged mixes, never again. This worked the best, bar none. Light, crispy, flavorful. Simple, and effective. Thanks!