Ingredients:
– 1 pound button mushrooms, cleaned and stems trimmed
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup cold club soda or beer (for a beer batter)
– Vegetable oil for frying
– Chopped parsley for garnish (optional)
PREPARATION:
- Prepare the Mushrooms:
– Pat the mushrooms dry with paper towels. This helps the batter adhere better. - Make the Batter:
– In a large bowl, mix the flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
– Gradually whisk in the club soda or beer until you have a smooth batter. The consistency should be similar to pancake batter. - Heat the Oil:
– In a deep pan or fryer, heat the vegetable oil to 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and float to the surface immediately. - Fry the Mushrooms:
– Dip each mushroom into the batter, making sure it’s well-coated.
– Carefully place the mushrooms in the hot oil, frying in batches to avoid overcrowding.
– Fry until golden brown and crispy, about 3-5 minutes per batch.
– Use a slotted spoon to remove the mushrooms from the oil and drain on a paper towel-lined plate. - Serve:
– Sprinkle with chopped parsley if desired.
– Serve immediately with your favorite dipping sauce, such as ranch dressing or aioli.
Enjoy your crispy, fried mushrooms! Let me know if there’s anything else you need.