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Betty's Crisp and Juicy Deep-Fried Mushrooms

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Uploaded on Sep 8, 2009

Betty demonstrates how to make a delicious appetizer (or side dish): her Crisp and Juicy Deep-Fried Mushrooms. They have a thin batter that fries up to be golden and crispy, while the mushrooms themselves remain luscious and juicy!

NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.

Crisp and Juicy Deep-Fried Mushrooms

½ cup self-rising flour
1/3 cup corn starch
½ cup cold water
1 tablespoon warm vegetable oil
2 teaspoons baking powder
vegetable oil for deep-frying (I used peanut oil.)
baby portobello mushrooms (as many as you want to fry), cleaned and trimmed, if necessary

In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the mushrooms. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test mushroom sizzles. Then you may coat a few mushrooms at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all mushroom are cooked. Pat off any extra oil with a paper towel, and place the Crisp and Juicy Deep-Fried Mushrooms on a nice serving plate. Scrumptious!

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NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013

*Both can be ordered from http://www.amazon.com or http://www.createspace.com

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Betty's Website:  http://www.bettyskitchen.us

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