Extra Crispy Fried Mushrooms
A favorite at fairs, bars, and backyard gatherings, fried mushrooms are the ultimate crowd-pleasing snack. Golden, crunchy, and totally addictive, they’re surprisingly easy to make at home. The secret to that irresistible crunch? A triple dip in the batter before frying. Serve them hot with your favorite dipping sauce and watch them disappear!
Extra Crispy Fried Mushrooms
Serves: 4 | Prep Time 15 min | Cook Time 15 min
Ingredients
- 2 lb. small mushrooms (button or baby portabella), rinsed well and dried
- 1-2 c Better Batter Gluten Free Seasoned Flour, in a small container with lid
- 1-2 eggs, beaten OR 1/2 c aquafaba (bean juice) - if using bean juice, add a pinch of sugar - in a small container with lid
- 1-2 c gluten free breadcrumbs (homemade or commercial) or crushed gf cereal (such as Chex), in a small container with lid Oil for frying
Instructions
*Note* Make sure your mushrooms are clean and dry.
Place into the container with the seasoned flour and close the lid. Shake well to evenly coat. Remove the lid.
Transfer the mushrooms to the egg or aquafaba container.
Close the lid and shake well until evenly coated. Remove lid.
Transfer the mushrooms to the breadcrumb's container. Close the lid and shake gently to coat. You may need to open the container and gently press the breadcrumbs to the surface. Allow the breadcrumb coating to adhere to the mushrooms for at least 5 minutes.
Transfer the mushrooms back to the egg mixture and very gently shake to coat.
Transfer the egg coated mushrooms to the seasoned flour container and very gently shake to coat - this will form a seal over the breadcrumbs and help them to stay on the mushrooms. Allow to adhere for at least 5 minutes.
Heat your oil. Make sure you use a heavy pan, with sides high enough to allow 2 inches of oil, plus 4 more inches of headroom. Heat the oil to about 375F.
Place a few mushrooms at a time in the hot oil, stirring gently with a slotted spoon to ensure all sides are covered in boiling oil.
Remove once the mushrooms are golden brown.
Serve immediately.
*Special Notes Aquafaba will allow the coating to adhere without using egg, but the mushrooms will not get as crispy or golden. You will get better results if you add a pinch of sugar to the aquafaba before using it. You should serve the mushrooms made with aquafaba immediately, as they get soggy quickly on cooling. Mushrooms made with egg will stay crispy for a very long time and can be gently reheated in an oven to refresh them. You can make either version and freeze ahead (once the coating adheres). Fry from frozen for best results.
