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Ingredients:
Sliced Mushrooms
Oil for Frying
1 Cup Flour
¾ Tsp Baking Powder
½ Tbsp Garlic Powder
1 Tsp Italian Seasoning
Salt to Taste
¾ Cup to 1 cup Milk
Extra Flour (optional if you like extra crispy Mushrooms)
Directions:
Warm Deep Fryer. Mine does not tell me the temperature of
the oil, but for those of you doing stove-top or outdoor deep-frying, just get
the oil to the temperature you usually fry at- just whatever you are comfortable
with.
In a medium size bowl, whisk together 1 cup flour, baking
powder, garlic powder, Italian seasoning and salt. Add ¾ cup of the milk to the
flour mixture and blend well. You should have a smooth, thick batter that sticks
to your fingers. If it isn’t as smooth as you like, add a little bit more of
the milk, but I wouldn’t add the whole cup or it will be too soupy.
Now for the optional part: I like mine a little crispier, so
I put some flour (up to another cup) in a Ziploc bag and toss the battered mushrooms,
individually so they don’t stick to each other, in the flour. Seal the bag
after each mushroom, leaving plenty of air in the bag and shake it gently to
coat the mushrooms. Once each mushroom becomes covered in flour, you can add
the next one.
Now that you have a prepared the mushrooms to your liking,
you can drop them in the oil. There was little splash-back when I dropped them
in the hot oil of my tabletop fryer, but you can lower them with a perforated spoon
if you are afraid of burns.
They should float immediately, so keep an eye out for browning
on the underside. I cooked each side about 3 minutes and they turned out a
perfect deep gold color with the batter and mushrooms cooked through. Serve
with Ranch dressing or your favorite dipping sauce and enjoy!
