Key to Symbols: M, Milk-free; E, Egg-free; W, Wheat-free; P, Peanut-free; S, Soy-free; N, Nut-free

Batter-Dipped Vegetables
M, E, W, P, S, N

Ingredients:
Corn oil
2 medium zucchini
2 medium yellow squash
1 medium onion
3/4 cup cornstarch
1/2 cup yellow cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup plus 2 T. warm water, divided
1 packet of unflavored gelatin

Directions: Pour oil 1/2-inch deep into skillet. Heat on high. Cut vegetables into 1/4-inch slices, separating onion slices into rings. Set aside. In small bowl, combine cornstarch, cornmeal, salt, and pepper. Set aside. In another small bowl, combine 2 T. water and gelatin. Mix well. Add to cornstarch mixture. Add 1/2 cup water. Whisk briskly until smooth. Dip vegetables into batter. Fry in batches, 4 minutes each or until golden in color. Drain on paper towels.