Step 1) 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.
Step 2) Heat 3 to 4 inches of oil in a deep pot over medium heat to 350°F.
Step 3) 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.
Step 4) Drain on paper towels. Serve immediately.
Recipe Variation: 1-1/2 pounds raw, peeled shrimp can be substituted for the vegetables.