1. Mix together the batter ingredients in a mixing bowl with a fork. Add 1 1/4 C water and stir with the fork until blended. Add additional water, a tablespoon at a time, until the batter is the consistency of Greek yogurt. (You want it thin enough to drizzle off a spoon and thick enough to coat the vegetables).

2. Heat oil in a dutch oven or a heavy bottomed skillet to 375°.

3. Dip the vegetables in the batter, and carefully add to the hot oil. Work in batches so that the vegetables are not overcrowded in the pan. Cook the vegetables for about 30 seconds per side, until the batter is golden brown.

4. Remove the fried vegetables to a plate lined with paper towels to drain and cool.

5. Serve with ranch or other dipping sauce (optional).