Instructions
Prepare the mushrooms:
Wipe mushrooms clean with a damp paper towel. If large, cut them in half. Pat dry completely.
Make the batter:
In a bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika. Gradually whisk in cold sparkling water or milk until you get a smooth, thick batter (like pancake batter).
Coat the mushrooms:
Dip each mushroom into the batter, letting excess drip off, then roll in breadcrumbs or panko for extra crispiness.
Fry:
Heat oil in a deep pan to 180°C (350°F). Fry mushrooms in small batches for 3–4 minutes, until golden brown and crispy. Avoid overcrowding.
Drain:
Remove and place on paper towels to absorb excess oil.
Serve:
Serve hot with your favorite dip such as garlic aioli, spicy mayo, or ranch dressing.
Tips
For extra crunch, double-dip: batter → breadcrumbs → batter → breadcrumbs.
You can also air fry them at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Works great with other mushrooms like oyster or cremini.
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