Ingredients:
500g (1 lb) button mushrooms, cleaned and dried
3–4 garlic cloves, minced
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
½ tsp baking powder
1 tsp smoked paprika
1 tsp onion powder
½ tsp black pepper
1 tsp salt
¾ cup cold sparkling water (for a light, airy batter)
1 tbsp fresh parsley, chopped (optional, for garnish)
Vegetable oil, for frying
For Serving (Optional):
Garlic aioli, spicy mayo, ranch dip, or lemon-tahini sauce
Instructions:
Step-by-Step Instructions:
1. Prep the Mushrooms
Gently wipe the mushrooms clean with a damp cloth (avoid soaking to prevent sogginess).
Trim stems if needed, and halve or quarter larger mushrooms for bite-sized pieces.
2. Make the Garlic Batter
In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, onion powder, black pepper, and salt.
Stir in the minced garlic for a punch of flavor.
Gradually pour in the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the mushrooms.
3. Coat the Mushrooms
Toss the mushrooms in the batter until evenly coated.
4. Fry to Golden Crispiness
Heat 1.5–2 inches of oil in a deep pan to 350°F (175°C). Test with a drop of batter—it should sizzle and float.
Fry mushrooms in small batches (don’t overcrowd!) for 3–4 minutes, turning halfway, until deep golden and crispy.
Drain on paper towels to remove excess oil.
5. Serve & Enjoy!
Sprinkle with parsley or a pinch of salt if desired.
Serve immediately with garlic aioli, spicy mayo, or your favorite dip.
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