1/4 cup unsifted flour
1/2 teaspoon pepper
1/2 cup water
1 egg, slightly beaten
1 quart corn oil
4 cups cut-up vegetables (zucchini, carrots, onions, mushrooms, cauliflower, etc.)
In a bowl, stir together the first 4 ingredients. Stir in water and egg until smooth. Pour oil into large skillet to depth of 1/2 inch, filling no more than 1/3 full. Heat to 375 degrees.
Dip vegetables, a few at a time, into batter. Carefully drop vegetables into hot oil. Fry, turning once, 2 to 3 minutes or until brown. Drain on paper towels.