Pour egg mixture over vegetables and toss to thoroughly coat. Gradually add cornmeal until all the moisture to the bottom of the mixture is soaked up. Continue to toss ingredients until the vegetables, batter and cornmeal are evenly mixed. Mixture will possess a thick, gooey consistency. Heat vegetable oil in large skillet over medium heat until hot.
Oil is ready when dash of cornmeal sizzles in the skillet.
Spoon mixture evenly in into the heated oil. Reduce heat to low. Cover and fry till the underside is golden brown, about 10 to 15-minutes. Remove from skillet to paper towels and drain excess oil.