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Preparation Time : 10
Cook Time : 2
Total Time : 12
Button Mushrooms: 250 Grams (Whole)
All Purpose Flour: 125 Grams
Cornstarch: 4 Tablespoons (Heaped)
Water: 1 Cup/250 Ml
Dried Mint: 1 Teaspoon
Bread Crumbs: 1.5 to 2 Cups
Salt: 1 Teaspoon/As per taste
Black Pepper Powder: 1 Teaspoon
Garlic Powder: 1 Teaspoon
Clean the Mushrooms with wet paper towels. Set aside.
Combine the All Purpose Flour, Cornstarch, Salt, Black Pepper & Garlic Powder in a large mixing bowl.
Add water & make a thick batter. Whisk well to avoid lumps.
Combine the dried Mint & the Breadcrumbs in a medium shallow bowl or plate.
Drop the Mushrooms in the batter & stir gently to coat the batter well.
Dredge each one in the Breadcrumbs. Keep them on a plate.
Heat oil in a wok for deep frying.
Drop the Mushrooms gently one by one in the hot oil in batches. Turn them after about a minute.
Cook for about 30 seconds. *Do not overcrowd the wok. *Do not fry for more than 2 minutes. We don’t want our Mushrooms to be mushy.
Serve hot with your favorite Dipping Sauce.
I served them with Extra Hot Sriracha Mustard mixed with Mayonnaise & Salad. Enjoy with a glass of chilled Beer. 🍺
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