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Beer-Battered Fried Mushrooms
Kathie Clane

Beer-Battered Fried Mushrooms

Crispy beer-battered fried mushrooms, golden on the outside, juicy inside, perfect for appetizers or snacks with your favorite dip.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 8 oz fresh mushrooms cleaned and stems trimmed
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beer preferably a pale ale or lager
  • 1/2 cup cornstarch optional, for extra crunch
  • Vegetable oil for frying

Method
 

  1. Prepare the Mushrooms: Clean the mushrooms and remove the stems. Pat them dry with a paper towel to avoid excess moisture.
  2. Make the Batter: In a mixing bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Slowly whisk in the beer until the batter is smooth and slightly thick.
  3. Heat the Oil: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). You’ll need enough oil to fully submerge the mushrooms.
  4. Coat the Mushrooms: Dip each mushroom into the batter, coating it completely. If you want extra crunch, dip the battered mushroom into cornstarch before frying.
  5. Fry the Mushrooms: Carefully place the battered mushrooms into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
  6. Drain and Serve: Remove the mushrooms from the oil and place them on paper towels to drain. Season with a pinch of salt and serve hot with your favorite dipping sauce.

Notes

  • For extra flavor, try adding a pinch of cayenne pepper to the batter for a subtle kick.
  • Make sure to use fresh mushrooms for the best texture and flavor.
  • You can also use this batter for other veggies like zucchini or onions.