2 Cup (32 tbs) (For Deep-Frying , May Use Peanut Oil)
Baby portobello mushrooms
1 Cup (16 tbs), cleaned and trimmed, if necessary (Adjust Quantity As Needed)
In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the mushrooms. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test mushroom sizzles. Then you may coat a few mushrooms at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all mushroom are cooked. Pat off any extra oil with a paper towel, and place the Crisp and Juicy Deep-Fried Mushrooms on a nice serving plate. Scrumptious!
Bored of the meat and veggies! Opt for something tastier yet simpler — mushrooms. Betty's deep-fried mushroom is nothing less than a delicacy. Serve them as delicious appetizers or include them as side dish, this crisp, juicy, golden mushroom makes for mouthwatering indulgence. If you are a die-hard mushroom fan, you must watch this video.