Beer-Battered Fried Mushrooms
Crispy beer-battered fried mushrooms, golden on the outside, juicy inside, perfect for appetizers or snacks with your favorite dip.
Ingredients
- 8 oz fresh mushrooms cleaned and stems trimmed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beer preferably a pale ale or lager
- ½ cup cornstarch optional, for extra crunch
- Vegetable oil for frying
Instructions
- Prepare the Mushrooms: Clean the mushrooms and remove the stems. Pat them dry with a paper towel to avoid excess moisture.
- 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.
- 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.
- 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.
- 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.
- 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.
