Heat an inch of vegetable or canola oil in a large saucepan to medium-high heat.

In one pie plate, whisk together the flour and salt. In a second, whisk together the eggs and milk.

Spoon a tablespoon or two of the egg mixture into the flour mixture and stir it around a bit with your fingers until a few bloppy crumbs form in the flour mixture. Clean the veggies thoroughly, then dip them in the egg and milk mixture.

Dip them in the flour mixture, then back into egg mixture, then back into the flour mixture. Place the batter-coated veggies into the hot oil. Fry until golden brown. Transfer to a plate lined with a paper towel and all any excess oil to drain from the veggies before serving.

Enjoy!