• Broccoli, cut into florets
• Eggplant, sliced 1/4" thick
• Green pepper, sliced into rings
• Button mushrooms, left whole
• Yellow squash, sliced 1/4" thick
• White Remouade sauce

• 1 cup ice water
• 1 Tbs. vegetable oil
• 1 egg yolk
• 1 cup sifted flour
• 1 Tbs. cornstarch
• 1 tsp. baking powder
• 1 tsp. salt

Directions

Heat oil to 350 degrees (at least 2" deep if using a skillet). Using tongs, dip each piece of vegetable until submerged in batter, quickly shake off excess batter and drop in hot oil. Vegetables are cooked when they float to the surface.

White Remouade
Ingredients

• 2 cups mayonnaise
• 1 Tbs. minced garlic
• 3 Tbs. chopped onion
• 3 Tbs. chopped green onion
• 2 Tbs. chopped celery
• 2 Tbs. chopped pimiento
• 1 Tbs. Tabasco
• 1 Tbs. lemon juice
• 1 Tbs. Lea & Perrins
• Salt and pepper (to taste)

Directions

Combine all ingredients in a blender until mixed well. Allow to stand 30-60 minutes, covered in the refrigerator before using.

Enjoy!