Ingredients
Scale
- 1 pound cremini mushrooms, quartered
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup non-alcoholic beer, chilled
- 1 cup vegetable oil, for frying
- Your favorite dipping sauce, for serving (optional)
Instructions
- Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- Step 2: Gradually whisk in the chilled non-alcoholic beer until just combined. Do not overmix; a few lumps are okay.
- Step 3: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Step 4: Dip the mushroom pieces into the batter, ensuring they are fully coated.
- Step 5: Carefully place the battered mushrooms into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Step 6: Remove the fried mushrooms with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
- Store leftover fried mushrooms in an airtight container in the refrigerator for up to 2 days, though they are best enjoyed fresh.
- Reheat the mushrooms in a preheated 350°F (175°C) oven or air fryer for 5-7 minutes to restore some crispness.
- Serve these crispy delights as a fun appetizer or a tasty side dish for burgers and sandwiches, with a creamy garlic aioli.
- For the lightest batter, ensure the non-alcoholic beer is thoroughly chilled before mixing, and avoid overmixing, as this will develop the gluten and make the batter tougher.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American