Do you love fried food as much as I do? I don’t know what it is about fried food that I find so irresistible. I mean it’s greasy and unhealthy, so why can’t I leave it alone? No matter how hard I try, I just can’t say no to french fries, fried onion rings, or any other vegetable that can be fried. And don’t even get me started on desserts that are fried. Talk about dangerous! All that I know is that frying makes everything taste better!
Cliff received a mini deep fryer for Christmas last year from my mom. So far we have used it to make buffalo chicken wings, mozzarella sticks, and most recently we made tempura fried mushrooms. We try not to use the fryer too often, but let’s be honest, fried food is so good! Sometimes you just have to make an exception. These mushrooms are definitely worth the calories. They are especially great game day snacks. I recommend pairing the fried mushrooms with ranch sauce.
1 pound of mushrooms
1 large egg yolk
1 cup of ice water
¾ cup cake flour
¼ cup corn starch
oil for frying
Mix together the egg yolk and the ice water. Add the cake flour and the corn starch (click here if you don’t have cake flour). Whisk to incorporate all ingredients. The batter will be lumpy; don’t worry. Cover and refrigerate at least 1 hour.
Add oil to your fryer and turn it to 375 degrees. Wait for it to preheat. Put the mushrooms in the batter and make sure they are evenly coated. Put the mushrooms in the fryer basket a few at a time. You do not want to crowd the mushrooms. Place the basket in the hot oil and close the cover. Let them cook for about 5 minutes. Serve with dipping sauce of your choice. We like ranch.