4 medium-sized green or red bell peppers
3/4 c. milk
1/2 c. all-purpose flour
1 tbsp. cornstarch
3/4 tsp. baking powder
1/4 tsp. salt
vegetable oil for frying

Slice the tops off the peppers and remove the seeds; cut each pepper into 1/4-inch rings.
Place 1 inch of oil in a soup pot and heat over medium-high until hot but not smoking.
Meanwhile, in a medium bowl, beat milk, flour, cornstarch, baking powder and salt on medium speed until smooth.
Dip a few pepper rings in the batter, allowing excess batter to drip back into bowl.
Reduce heat to medium and carefully place rings in oil one at a time.
Fry 2 to 3 minutes, until golden, turning halfway through.
Drain on paper towels.
Continue until remaining rings are fried, adding more oil as needed.