Mushrooms that have been deep-fried make a delicious party appetizer and excellent game-day snack.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 cup water
- 1 large egg
- 2 cups oil for frying, or as needed
- 1 pound button mushrooms, quartered
Instructions
- Stir flour and garlic salt together in a medium bowl. Mix in water and egg until smooth.
- Heat oil in a large deep skillet over medium-high heat until a drop of batter will sizzle and float to the top.
- Working in small batches, dip mushrooms into batter and fry in hot oil until golden brown, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 239 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and quick recipe
I’ve been looking for something as crunchy as this! I tweaked it a bit with Cajun spices, but followed it to a tee otherwise. Oh, and I also used self rising flour instead of all purpose, because it has baking powder in it which I’ve read also helps makes a crunchier batter. This is great and I will definitely use this recipe again!! Thanks for sharing!☺️
I loved it. I added cayenne powder to the flower and garlic salt. Then I rolled them in plain breadcrumbs after placing in the flour mixture. So good and a little crunchy.
I used almond flour instead of regular flour and garlic powder. It was really good.
Followed the recipe to the letter. I don’t know how it gets any better. Thank you very much.
These are absolutely delicious!! My husband is making more right now! ☺
I added Italian seasoning and minced garlic.
Amazing so tasty doubled up the recipe and they came out nice and crispy and delicious
Delicious!! Light, super crispy crust that’s not too thick! You can still taste the mushroom! Prep was easy! We added a few more seasonings: seasoned salt, garlic powder instead of garlic salt, onion powder, pepper, and regular salt. Everyone said they were better than any restaurant mushrooms. Definitely recommend!
I made this without changes. I found it to be lacking flavor.
I added more seasonings including pepper, onion powder, seasoning salt, all purpose seasoning without salt or Mrs. dash without salt. I also cut my mushrooms in half instead of quarters. Next time I will add breadcrumbs and hopefully that will made them more crispy
it was okay
Was good enjoyed it a lot
had good flavor made it exactly how recipe said butter batter wouldn’t get crispy
These were okay but not as good as I had expected them to be….. it seems that for some reason the batter just didn’t crisp up like it should have and they seemed bland… I followed the directions and even confirm the cooking temp of my oil with a thermometer … Needless to say I was disappointed…. we ate them but I won’t be using this recipe if I decide to try making them again in the future.
So good and easy to make!!!!
Like many others, added my own combination of spices. Mostly Cayenne, white pepper and chili powder. It also helps the crispness to put the batter in the freezer for about 30 minutes while the oil is heating. (Tempura batter trick)
Delicious! I made a few changes to the recipe. I used a Saison beer instead of water, 1 tsp garlic galore, 1 tsp absoutely onion blend and 3/4 tsp season salt. I fried them in a cast iron pan, drained them on a cookie sheet with (paper towel umder it, not on it) and they came out perfectly crisp!
I would say this breading is very bland. After the first batch I added seasoning and even a little cornmeal to the batter.
Good flavor but I also had soft breading. I read some reviews and tried there advice but it didn’t work. Not sure what needs to be done for a crisp breading, will try to find the answer with this recipe. Thanks for sharing.
These came out perfect!