Old-fashion Batter Recipe for Frying Vegetables and Meats

In today's society, fried foods are supposed to be a1/4 tsp pepper
no-no.  But who can resist some good fried1/2 cup water
vegetables from time to time?  Use a good oil, don't1 egg, slightly beaten
fry too often, fry vegetables or fish and enjoy it onceIn bowl, stir together first 5 ingredients. Add water and
in awhile.  Try this batter for onion rings, zucchini,egg; stir until smooth. Pour 1 qt (about) corn oil into large
mushrooms, corn nuggets, fish, chicken, or your otherskillet to depth of 1/2", filling no more than 1/3 full. Heat
favorites.  Many of todays menus even feature friedover medium heat to 375 degrees. Dip 4 cups cutup
pickles, so just use your imagination.  I found thisvegetables, such as zucchini, carrots, onion, and
recipe years ago in a newspaper advertisement formushrooms, or 1 lb boneless, skinless chicken breasts,
ARGO cornstarch which explains the next paragraph.cut into 1" cubes, a few at a time, into batter. (Stir
This old newspaper advertisement says to "Let thebatter occasionally.) Carefully add vegetables or
natural flavor of your fried vegetables come throughchicken to hot oil, a few pieces at a time. Fry 2 to 3
with the light touch of Argo and Kingsford's. And tryminutes, turning once, until golden brown and crisp. Drain
these easy and delicious recipes. You'll agree that foron paper towels. Serves 4 to 6.
light and crispy fried vegetables or chicken, it really isHERB BATTER: Follow basic recipe. Add 1 tsp dried
the batter that matters."basil leaves and 1 clove garlic, minced.
LIGHT BATTERSPICY BATTER: Follow basic recipe.  Add 1 tsp chili
3/4 cup Argo or Kingford's Corn Starchpowder and 1/2 tsp garlic powder.
1/4 cup flourBEER BATTER: Follow basic recipe. Omit water. Add
1 tsp baking powder1/3 cup cold beer.
1/2 tsp saltEnjoy!