Veggie Fritters

1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
2/3 cup cold water
4 cups mixed fresh vegetables, such as: asparagus tips, broccoli or cauliflower, carrot sticks, pea pods, zucchini slices, or mushrooms
Peanut or vegetable oil for frying

Combine flour, baking powder and salt in bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus, broccoli, cauliflower, and carrots by dipping them into boiling water for one minute, then drain and cool under cold running water. Zucchini and mushrooms do not have to be blanched. Dry on paper towels. Cut vegetables into large bite-size pieces. Dip prepared vegetables into batter, allowing excess to drip off. Cook in a deep fryer a few pieces at a time, until golden brown, about 2 minutes. Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked. Keep warm while making Thai Peanut Sauce for dipping. Serves 4.