2 pounds sliced veggies, patted dry
2 cups flour
1/2 teaspoon salt
2 cups chilled club soda
oil for frying
In a bowl whisk together flour and salt. Whisk in 1 cup seltzer, whisking until
smooth, and let batter stand 10 minutes. If necessary, thin batter with enough
remaining seltzer to reach consistency of crepe batter.
In a deep fat fryer, or heavy saucepan, heat vegetable oil to
Working in batches, dip vegetables in batter, shaking off
excess. Fry until golden brown. Remove with slotted spoon or spider to sheet
lined with paper towels to drain.
Yield: 6 to 8 servings