Basic Tempura Batter

Adapted by Marci Roderer

1/4 c cornmeal (available through Bob's Red Mills or Arrowhead Mills)
1/4 c potato starch
1/4 c corn starch (or tapioca starch)
1/2 tsp salt (or 1 tsp for most vegetables)
1 egg
1/2-3/4 c water
1 c cornmeal in separate bowl
Vegetable Oil

Heat 2" deep vegetable oil in a fry baby or on the stove top to 375°. Combine dry ingredients. Mix egg and 1/2 c of water. Combine wet and dry. Add a little water if necessary to make a good dipping consistency. Dip vegetable of choice in mixture, then cover lightly in extra cornmeal and fry for 3-5 minutes, or lightly browned. Place on plate covered in paper towels to let the excess oil drain off.