Ingredients
Scale
- 1 pound cremini mushrooms, halved or quartered if large
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup non-alcoholic beer, cold
- 2 cups vegetable oil, for frying
- Your favorite dipping sauce, for serving
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Step 2: Gradually whisk in the cold non-alcoholic beer until just combined. Do not overmix; a few lumps are okay.
- Step 3: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Step 4: Dip the mushrooms, a few at a time, into the batter, ensuring they are fully coated.
- Step 5: Carefully drop the battered mushrooms into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.
- Step 6: Remove the fried mushrooms with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
- Store leftover fried mushrooms in an airtight container in the refrigerator, though they are best enjoyed fresh.
- For best results, reheat the mushrooms in an air fryer to restore their crispiness without added oil.
- Serve these crispy delights with a creamy garlic aioli or a tangy ranch dressing for a perfect flavor pairing.
- Don't overmix the batter; a slightly lumpy batter creates a lighter, crispier coating on the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American