16 to 24 medium pepperoncini peppers, drained
1/8 cup vegetable oil
1 zucchini, small dice
1 yellow squash, small dice
1 small eggplant, peeled and diced small
1 small white onion, small dice
2 cloves garlic, chopped
1/2 cup bread crumbs, or enough to bind stuffing
4 ounces (1 cup) shredded Cheddar
1 cup all-purpose flour
1/2 cup cornstarch
3 teaspoons baking powder
8 ounces cold seltzer
Salt and freshly ground black pepper
1 quart canola oil (approximately, as needed for deep-frying)
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