Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt to create the dry mixture for your batter. Gradually whisk in water until you achieve a smooth, drippy consistency that coats the back of a spoon.
- Rinse the fresh white mushrooms under cool water and pat them dry with a paper towel. For easy handling, insert a toothpick into the stem of each mushroom.
- Dip each prepared mushroom into the batter, ensuring it's fully submerged. Allow any excess batter to drip off before rolling the mushroom in Panko breadcrumbs.
- Heat about 2 inches of oil in a deep fryer or a large skillet over medium heat, aiming for around 350°F (175°C). Fry the mushrooms until they turn golden brown, approximately 3-5 minutes, turning halfway for even cooking.
- Using a slotted spoon, carefully remove the fried mushrooms from the oil and let them drain on a plate lined with paper towels.
Notes
Store leftovers in an airtight container and reheat in the oven to keep that delicious, crispy texture intact.