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3/4 c. Argo cornstarch
1/4 c. unsifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, slightly beaten
1 qt. oil
4 c. cut up vegetables (such
as zucchini, carrots,
onion, mushrooms and

In bowl, stir together cornstarch, flour, baking
powder, salt and pepper. Stir in water and egg until smooth.
Pour corn oil in large skillet to depth of 1/2-inch, filling no
more than 1/2 full. Heat over medium heat to 375 degrees. Dip
vegetables, a few at a time, into batter. (Stir batter occa-
sionally.) 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.

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