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Print this Recipe    Fried Vegetables

LIGHT BATTER FRIED VEGETABLES

3/4 cup corn starch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten
1 quart (about) oil
4 cups vegetables

Use cut up zucchini, carrots, onion, bell pepper, or whole green
beans and/or mushrooms.

In medium bowl combine corn starch, flour, baking powder, salt and
pepper. Stir in water and egg until smooth.

Pour corn oil into large skillet, filling no more than 1/3 full.
Heat corn oil over medium heat to 375 degrees F. Dip vegetables
into batter (stir batter occasionally); fry a few at a time, turning
once, 2 to 3 minutes or until golden brown and crisp. Drain on
paper towels.

Makes 4 cups

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