(This is not a diet-type recipe)
Jan Nelson gave me this recipe in 1976, she called it Chinese batter. She used it mostly for onion rings, but it works equally well for just about any vegetable (Mushrooms, Onion Rings, Squash, or Fried Green Tomatoes) you want to fry. Jan also liked to use this recipe for frying chicken. I added the crushed plain melba toast somewhere down the line.
1 C cornstarch
3/4C flour
2 eggs, slightly beaten
1/8C oil
1/8 – 1/4 cup sugar
salt & pepper to taste
Optional:
½ C crushed plain melba toast or unflavored bread crumbs
salt & pepper to taste
Mix all ingredients and add water a little at a time until you have the desired thickness you want. I make it as thick as I can and still coat the vegetable.
Dip vegetable or chicken into batter and deep fry, in hot oil, until golden brown.
Serve with ranch, BBQ, onion or cheese dipping sauce.