Batter for Vegetables Recipe 

1 C flour 

1/4 C cornstarch 

1 tsp baking powder 

1 tsp salt 

1 egg, slightly beaten 

3/4 C cold water 

1/4 C vegetable oil 

Cayenne pepper, to taste (optional) 

Mix together dry ingredients. Add egg, water, oil, and cayenne pepper if desired. Stir to blend. Use to dip slices of yellow squash, zucchini, eggplant, green tomatoes, onion rings, mushrooms, or fish fillets for frying. Fry in small bit of oil in skillet or wok on very high heat. Batter will keep, covered, in refrigerator for a few days.