Deep-Fried Garden Vegetables

• 1 1/2 cups Pillsbury BEST All Purpose Flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 cup milk
• 1 large egg lightly beaten
• Crisco All-Vegetable Shortening
• zucchini sliced into 1/4-inch pieces
• green beans cut into 1/2-inch pieces
• mushrooms Large
• carrot sliced into 1/8-inch pieces
• sweet potato sliced into 1/4-inch pieces
• red bell pepper or Green, sliced into 1/2-inch stips

1. COMBINE 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, milk and egg in medium bowl. Stir until smooth. Refrigerate 30 minutes.
2. MELT shortening to a depth of 2 or 3-inches in deep fryer or deep saucepan. Heat to 365u0b0F. Heat oven to 200u0b0F.
3. PLACE 1/2 cup flour in plastic bag. Add vegetables pieces a few at a time. Shake to coat. Shake off excess flour. Dip vegetable pieces in batter. Let excess drip off. Fry in shortening 3 or 4 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels.
4. PLACE fried vegetables on heat-proof plate or pan in oven to keep warm until all vegetables are fried. Sprinkle lightly with salt. Serve immediately.

flour, cornstarch, baking powder, salt, pepper, garlic, milk, egg, allvegetable shortening, zucchini, green beans, mushrooms, carrot, sweet potato, red bell pepper

Taken from www.yummly.com/recipe/Deep-fried-Garden-Vegetables-2663594 (may not work)