Battered and deep-fried mushrooms are a popular appetizer, presented as dainty finger food since the cocktail circuit started in the 1940s. The secret to making them light and crispy on the outside is to ensure the oil is very hot in order to quickly brown the batter before it absorbs much grease. Any type of edible mushroom can be used for this recipe; however, the common white button mushroom is most often used.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Whisk together the flour, salt, and pepper in a small bowl.
- Whisk together the milk and egg in another small bowl.
- Dip a mushroom into the egg mixture and then dredge it in the seasoned flour to coat. Then dip it in the egg mixture again followed by coating it in the seasoned flour for a second time. Repeat this process until all the mushrooms are battered.
- Heat oil in a deep-fryer or heavy saucepan to 375°F.
- Fry the mushrooms, working in batches, in the hot oil for 3–4 minutes, until golden.
- Transfer the fried mushrooms to a paper towel-lined plate to drain.
- Serve immediately with an optional dipping sauce on the side such as ranch dressing, if desired.
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