INGREDIENTS

1. extra virgin olive oilor canola oil or safflower oil, for deep frying(I use extra virgin, but Canola or Saflower oil is also okay to use)
2. 1tablespoononion soup mix
3. 1cupall-purpose flour
4. 1teaspoonbaking powder
5. 2largeeggs
6. 1tablespoonDijon mustardor prepared mustard
7. 1/2cupbeer(of your choice)
8. 8ouncesbroccoli florets
9. 8ouncescauliflower florets
10. 8ounces smallbutton mushrooms
11. 8ounceszucchini, sliced into 1/4 inch rounds(Do Not Peel)

DIRECTIONS

1. In a deep fryer, add oil as per directions for your deep fryer and heat to 375°F.
2. In a large mixing bowl, add onion soup mix, flour, baking powder, eggs and mustard and whisk until smooth and well blended.
3. Add beer and mix with a spoon to blend.
4. Let batter rest for about 10 minutes before using.
5. Prepare vegetables, rinse and pat dry with paper towels.
6. Dip veggies into batter, drop into hot oil in batches and deep fry until golden brown, turning at least once.
7. When done, remove and place on paper towelling to absorb excess oil.
8. Serve hot with your favorite dipping sauce or Uncle Bill’s Garden Dip.