🧂 Ingredients
For the Mushrooms:
- 300–400 g fresh mushrooms (button, oyster, or cremini)
- 1 cup all-purpose flour
- ½ cup cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp chili powder (optional for spice)
- 1 tsp salt
- 1 tsp dried herbs (oregano or thyme)
For the Batter:
- ¾ cup cold water or club soda (for extra crispiness)
- 1 egg (optional, for thicker coating)
For Coating:
- 1–2 cups breadcrumbs or panko
- Oil for deep frying
For Serving (optional):
- Garlic mayo, ranch dip, or spicy ketchup
👩🍳 Instructions
- Prepare the Mushrooms:
- Clean mushrooms gently with a damp paper towel.
- Trim stems if necessary and pat them completely dry.
- Make the Batter:
- In a bowl, mix flour, cornflour, garlic powder, paprika, black pepper, chili powder, herbs, and salt.
- Add cold water (or club soda) gradually until you have a smooth, slightly thick batter (like pancake batter).
- Whisk in the egg if using — this helps the coating stick better.
- Coat the Mushrooms:
- Dip each mushroom into the batter to coat it completely.
- Roll it in breadcrumbs or panko for a crunchy texture.
- Set aside for 5–10 minutes to let the coating stick.
- Fry the Mushrooms:
- Heat oil in a deep frying pan to 170–180°C (340–360°F).
- Fry the mushrooms in small batches until golden brown and crispy (about 3–4 minutes).
- Drain on paper towels to remove excess oil.
- Serve:
- Serve hot with your favorite dipping sauce — garlic mayo, sweet chili sauce, or spicy ranch.
🌟 Chef’s Tips
- For extra crispiness, double-fry: fry lightly once, rest 2 minutes, then fry again for 1 minute.
- Use panko breadcrumbs for a lighter, crunchier crust.
- Add grated Parmesan to the breadcrumb mix for cheesy flavor.
- To make it vegan, skip the egg and use plant-based milk or more water.