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Batter Fried Vegetables
3/4 c Corn Starch
1/4 c Unsifted, all-purpose flour
1 ts Baking Powder
1/2 ts Salt
1/4 ts Pepper
1/2 c Water
1 Egg, slightly beaten
1 qt Corn oil
4 c Vegetable, cut in serving sizes (suitable veggies include: zucchini, carrots, onion, mushrooms, peppers, broccoli)
In bowl 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 F. 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 about 4 cups.
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