Batter-Fried Vegetables

Ingredients

• 1 slightly beaten egg
• 1 cup ice water, cold milk, or cold beer
• 1 cup all-purpose flour
• 5 cups of any combination of the following: fresh whole mushrooms; cauliflower or broccoli florets; green pepper strips; onion rings; green onions; fresh green beans; fresh asparagus, cut into 2-inch lengths; sweet potato, peeled and cut into 1/4-inch-thick slices; eggplant, peeled and cut into 1-inch cubes
• Shortening or cooking oil for deep-fat frying
• Dipping Sauce

Instructions

1. For batter, in a medium mixing bowl stir together egg and ice water, milk, or beer. Add flour all at once. Beat with a rotary beater or wire whisk till mixture is smooth. Set aside.
2. Rinse vegetables under cold water; drain. Pat dry with paper towels. Set aside.
3. In a heavy saucepan or deep-fat fryer, heat 2 inches of melted shortening or cooking oil to 375°. Dip vegetables, a few at a time, into the batter, swirling to coat. Fry for 2 to 3 minutes or till light golden brown. Drain vegetables on paper towels. Keep warm in a 300° oven. Repeat with remaining vegetables.
4. Serve with individual bowls of Dipping Sauce.
5. Dipping Sauce: In a small saucepan stir together 1 cup water, 1/4 cup dry sherry, 1/4 cup soy sauce, and 1 teaspoon grated gingerroot. Bring just to boiling. Remove from heat; keep warm. Makes 1 1/2 cups.