Fried Mushrooms Recipe

Prepare mushrooms

Wipe the button mushrooms clean with a damp paper towel to remove dirt. Trim any long stems so mushrooms are similar in size. Pat dry completely. If mushrooms are large, halve or quarter to bite-size pieces; otherwise leave whole.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp granulated garlic. In a separate small bowl lightly beat 1 egg, then add 1 cup cold sparkling water and mix. Pour the wet mixture into the dry ingredients and whisk until just combined — a few small lumps are fine. Keep the batter cold (place bowl over ice or refrigerate briefly) to ensure a light, crisp coating.

Dust mushrooms

Place 1/4 cup extra flour in a shallow dish and toss mushrooms lightly to dust. This helps the batter adhere.

Prepare coating

Spread 1 cup panko and 1/2 cup fine dry breadcrumbs in a shallow dish and mix. Set near the batter station so frying can be continuous.

Heat oil

Pour about 1 liter vegetable oil into a deep heavy pot or deep fryer, leaving at least 5 cm (2 in) headspace. Heat the oil to 180°C (355°F). Use a thermometer to maintain temperature; if oil is too cool mushrooms will absorb oil, too hot and exterior will burn before mushroom cooks.

Batter and coat mushrooms

Working in small batches (6–8 mushrooms at a time to avoid crowding), toss the dusted mushrooms into the chilled batter to fully coat. Allow excess batter to drip off for 5–10 seconds, then press each battered mushroom into the panko/breadcrumb mix to adhere an even layer.

Fry

Carefully lower coated mushrooms into the hot oil using a slotted spoon or spider. Fry in batches for 2.5–4 minutes, turning once, until the coating is golden brown and crisp. Maintain oil temperature around 175–180°C (347–355°F). Do not overcrowd the pot.

Drain

Remove mushrooms with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season lightly with additional salt if desired. Repeat with remaining mushrooms, bringing oil back to temperature between batches.

Arrange fried mushrooms on a serving platter. Sprinkle with chopped fresh parsley and serve with lemon wedges and your choice of dipping sauces (about 3 tbs total, or individual small bowls of ranch, garlic mayo, and sweet chili). Serve hot so coating stays crisp.