Deep Fry Veggie Batter

Guest Author - Sandy Moyer

Use this batter to coat fresh vegetables for deep frying. Coat and fry onion rings, zucchini sticks, broccoli or caulifower florets, mushrooms and more.

1/2 cup cornstarch
1/4 cup flour
1/4 cup cornmeal
1 tsp. baking powder
1/2 tsp.salt
1/4 tsp. pepper
1/2 cup cold water
1 lightly beaten egg

Preparation -
Stir all the dry ingredients together. Add the water and egg and mix well to form a thick batter; set aside. Let the batter mixture stand for about 20 minutes before using it to coat vegetables. Dip the vegetable pieces in the prepared batter; shake off excess. Lay the batter dipped veggies on a wax paper lined tray and refrigerate for about 20 minutes before frying. Heat vegetable oil in a deep fryer or in a deep, heavy skillet to 350°. Fry the batter dipped veggies until golden brown. Drain and serve.

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