Taste-Adjustable Garlic Deep Fried Mushrooms:

 

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!