Ingredients
- 1 pound small button mushrooms, ends trimmed
- 1 1/2 cups all-purpose flour, divided
- 1 cup sparkling water
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Vegetable oil, for frying
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Heat about 3 inches of vegetable oil in a deep pot to 375°F (190°C).
- Trim mushroom ends and toss mushrooms with 1/2 cup of the flour, shaking off excess.
- In a bowl, whisk together the remaining 1 cup flour, sparkling water, salt, black pepper, garlic powder, and onion powder until smooth.
- Dip each floured mushroom into the batter, letting excess drip off.
- Carefully fry mushrooms in small batches, 4–5 at a time, in the hot oil.
- Cook for 6–7 minutes, turning occasionally, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining mushrooms and finish with a sprinkle of chopped parsley.
Notes
- Keep oil temperature steady for best crispness.
- Do not overcrowd the pot when frying.
- Best served immediately while hot and crunchy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
