1Pour oil into 3-quart saucepan until 1 inch deep. Heat over medium-high heat to 375°.
2Mix Bisquick mix, paprika and dressing mix (dry) in resealable plastic food-storage bag. Mix water and egg in large bowl. Add vegetables to egg mixture; stir well to coat. Transfer vegetables to plastic bag with slotted spoon. Seal bag and shake to coat with Bisquick mixture.
3Fry batches of vegetables in oil 1 to 2 minutes or until light golden brown. Remove from oil with slotted spoon; drain on paper towels. Serve immediately with sour cream.