COMBINE corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth. HEAT 3 to 4 inches of oil in a deep pot over medium heat to 350°F. DIP vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp. DRAIN on paper towels. Serve immediately. Recipe variation: 1 1/2 pounds raw, peeled shrimp can be substituted for the vegetables.
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