There are lots of ways to batter and deep-fry vegetables, but this is the most basic. You can use zucchini, eggplant, winter squash, sweet potatoes, mushrooms, bell peppers, green beans, broccoli, cauliflower, asparagus tips, onion rings, fennel, beets, or carrots. Hard vegetables like potatoes should be sliced no more than 1/4 inch thick. Small or thin vegetables like mushrooms or green beans should be left whole. These are great served with a dipping sauce. Or finish with kosher salt and lemon wedges for last-minute squeezing.
