Preheat frying oil to about 185°C.
Prepare the batter:
In a bowl, combine the dry ingredients for the batter.
In another container, beat the eggs with the milk until evenly blended.
Add wet ingredients to dry and mix well to combine.
Place the mixture in a container and refrigerate until ready to use.
The consistency should be close to that of cake batter.
Chop the large vegetables into sticks to make them easier to skewer.
Place vegetables in each slice of charcuterie and roll.
Insert wooden skewer lengthwise to hold items firmly.
Dip into batter, then remove turning slowly.
Deep fry about 2 to 3 minutes until batter puffs up and is golden brown.
For a meal or cocktail, you can fry the skewers ahead of time and simply reheat them in the oven before serving. These tricked-out pogos also make a fun side dish for an oil fondue: everyone chooses their vegetables and their charcuterie and you contract out the cooking!