Occasionally, I would cave in to “comfort food” cravings. Accordingly to Mr. Wiki (Wikipedia), comfort food is food which often provides a nostalgic or sentimental feeling to the person eating it, frequently with a high carbohydrate level and a simple preparation. Yup, that’s about right. French fries, Fried Chicken Wings, Krispy Kreme…the list goes on. As much as I love the crunchy texture in deep fried food, I cannot stand it if they are too oily and greasy. Does that make any sense?? Well, properly fried food are not supposed to be greasy at all. I usually adopt the flash frying method where the food is cooked in a high temperature oil for a short period of time. The exterior will form a crusty texture while sealing the juices inside, so minimal oil can penetrate inside. Mushrooms are one of the perfect ingredients!
Ingredients:
1 punnet (approx. 300 g) whole mushrooms (I’m using a mix of button and Portobello)
2/3 cup all-purpose flour
1/3 cup corn flour
3 tsp baking powder
1/4 tsp salt
3/4 cup water
1 cup panko breadcrumb
4 cups vegetable oil for frying
Recipe source: Blogchef.com
These are all you’ll need. 🙂
Wipe the mushrooms with a damp towel or cloth.
If you are using larger mushrooms, feel free to cut them into quarters.
Like so.
Mix the flour, baking powder, salt and water. The batter should be slightly thick and runny.
Heat up the vegetable oil in a large pot or deep pan over medium heat.
I’m using a deep pan.
Dip the mushrooms into the batter, follow by the panko.
Carefully put the mushrooms into the hot oil and deep fry until golden brown. Do not overcrowd the pot.
I cooked about 8 pieces per batch.
The mushrooms should be cooked in less than 1 min. Sprinkle with salt and pepper. Serve hot.
Alternatively, you could season them generously with truffle salt too!
Dip them in your favorite ketchup or chili!
Not a single drop of oil in sight! 😀
Full Instructions:
Wipe the mushrooms with a damp towel or cloth. If you are using larger mushrooms, feel free to cut them into quarters. Mix the flour, baking powder, salt and water. The batter should be slightly thick and runny. Heat up the vegetable oil in a large pot or deep pan over medium heat. Dip the mushrooms into the batter, follow by the panko. Carefully put the mushrooms into the hot oil and deep fry until golden brown. Do not overcrowd the pot. The mushrooms should be cooked in less than 1 min. Sprinkle with salt and pepper. Serve hot.
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