3/4 c. flour
2/3 c. water (add more if batter seems too thick, also- original recipe called for 2/3 c. milk but I found that water makes a crispier batter after frying)
1 tsp. baking powder
1 tsp. salt
sometimes I throw in a big dash of garlic powder, onion powder and black pepper
mix all together, dip stuff into it and fry
I have used this batter on chicken, fish, shrimp, onions, peeled sliced sweet potato 'planks', fresh green beans,(have used thawed frozen beans but fresh are better), small whole mushrooms with stem removed, brocolli and cauliflower (the last 2 were not a big hit, too mushy)
leftovers crisp up nice in the oven