Ultimate Beer-Battered Fried Mushrooms
Indulge in the crispy and irresistible goodness of these Ultimate Beer-Battered Fried Mushrooms. With the help of the Kalorik® 3.2 Quart Deep Fryer with Oil Filtration, you can achieve the perfect golden-brown crust while maintaining the succulent juiciness of the mushrooms within. This recipe is perfect for appetizers, snacks, or even as a side dish. So Dad's grab your apron, heat up the fryer, and get ready to enjoy these delectable beer-battered mushrooms!Ingredients
FOR THE BEER BATTER
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1 cup beer (lager or ale)
FOR THE FRIED MUSHROOMS:
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1-pound fresh mushrooms (button or cremini)
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Vegetable oil, for frying
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Salt, for seasoning
EQUIPMENT: KALORIK® 3.2 QUART DEEP FRYER WITH OIL FILTRATION
FOR THE DIPPING SAUCE:
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1 tablespoon chopped fresh parsley
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
Directions
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Preheat the Kalorik® 3.2 Quart Deep Fryer with Oil Filtration to 375°F (190°C) according to the manufacturer's instructions.
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In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder until well combined.
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Slowly pour the beer into the flour mixture while whisking continuously until a smooth batter forms. Set the batter aside for 10 minutes to rest.
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While the batter rests, prepare the mushrooms. Clean the mushrooms and trim any tough stems. If the mushrooms are large, cut them into bite-sized pieces.
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Dip the mushrooms into the beer batter, ensuring they are fully coated. Allow any excess batter to drip off.
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Carefully place the battered mushrooms into the preheated deep fryer, making sure not to overcrowd the basket. Fry in batches if necessary.
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Fry the mushrooms for approximately 3-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon or tongs to remove them from the fryer, allowing any excess oil to drain.
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Transfer the fried mushrooms to a paper towel-lined plate to absorb any remaining oil. Sprinkle with salt while they are still hot.
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For the dipping sauce, combine the mayonnaise, Dijon mustard, lemon juice, chopped parsley, garlic powder, salt, and pepper in a small bowl. Stir until well combined.
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Serve the Ultimate Beer-Battered Fried Mushrooms immediately with the dipping sauce on the side.
Recipe Notes
Chef Tips: For a flavor twist, consider adding a teaspoon of smoked paprika or a dash of cayenne pepper to the beer batter. You can also experiment with dipping sauces such as ranch dressing, spicy ketchup, or sriracha mayo to elevate the flavor profile.
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