Deep Fried Mushrooms
Deep-fried mushrooms are an easy and delicious appetizer and it is also great party food. Fried mushrooms are crispy on the outside, tender and juicy on the inside. The batter is easy to make with just a few ingredients. These bite size appetizers go great with ranch dip.
1 pound mushrooms
1 cup milk
1 cup flour
1 teaspoon fine sea salt (plus more for sprinkling)
Oil (peanut, vegetable, grapeseed, or canola oil, for frying)
Step 1: Trim, rinse, and thoroughly dry the mushrooms. Cut into pieces if desired. In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth. Add mushrooms and toss them with the egg and milk mixture to coat. Set aside.
Step 2: Bring about 1/2 inch of oil in a wide, heavy pot to 350 F to 375 F over high heat. Adjust the heat to maintain that temperature range. It’s best to test the temperature by using a thermometer, but dipping the handle of a wooden spoon into the oil works too. If the oil immediately bubbles around the handle, it is hot enough to fry the mushrooms; if it doesn’t bubble right away, it’s not hot enough; if it bubbles quickly and violently, the oil is too hot.
Add enough mushrooms to the oil to form a single layer. The single-layer bit is key: if the mushrooms are too crowded and not free to bob around in the hot oil a bit, instead of cooking evenly and turning golden and crunchy, bits will remain soggy and get oily.
Fry until they turn golden to medium brown and the mushrooms are tender all the way through—about 3 minutes.