Batter Fried Veggies Recipe

Slice, rinse and blot dry the veggies you'll be frying.
If you're using eggplant, try soaking the slices in a bowl of buttermilk for 15 min beforehand - then blot dry but do not rinse.
Heat about 1 1/2 to 2 inches vegetable oil in large skillet.
While it heats, mix first seven (7) ingredients in a deep bowl.
This will make a pasty mix.
Then begin adding Cool water very slowly and mixing after each little bit till you get the consistency of thin pancake batter.
This usually takes a bit less than 1/2 c. water.
Toss a snippet of batter into the skillet or possibly fryer to test the heat of the oil.
If it sizzles, you're ready.
Dip each vegetable slice into the batter to proportionately coat and then place directly into the warm oil.
Work quickly and in batches, turning as needed.
Have paper towels at the ready for draining each batch.
You can keep batches hot in a 250 degree oven if desired.
When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping c. in the center filled with bleu cheese, ranch dressing, lowfat sour cream, or possibly your favorite low-carb dip.
For extra prettiness, sprinkle each 'round' with paprika as they first come out of the skillet.
This recipe yields 8 servings;