Published on Feb 29, 2012
Vegan Deep Fried Mushrooms
Vegan Super Bowl Party (Inspired by BettysKitchen)
½ cup self rising flour
1/3 cup corn starch
½ cup cold water
1 tbsp warm canola oil or peanut oil
2 tsp baking powder
Canola or peanut oil for frying
Baby Portobello mushrooms
Salt, season salt, hot sauce, soy sauce in the batter or atop after fried.
Whisk ½ cup self rising flour and 1/3 cup corn starch together. Add in ½ cup cold water until well mixed, you can add more water until your desired thickness is reached. Mix in 1 tbsp warm canola oil. Lastly add in 2 tsp baking powder and mix well. Drench baby Portobello mushrooms in batter until cover and drain excess. Add battered mushrooms into hot oil or deep fryer, do not crowd. After 2 - 3 minutes flip mushrooms or flip when golden brown. Let fry for another 2 -- 3 minutes and then drain on a paper towel.
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