Deep Fryer Recipe
Indulge in the crispy and irresistible goodness of these Ultimate Beer-Battered Fried Mushrooms. With the help of the Kalorik® 3.2 Quart Deep Fryer with Oil Filtration, you can achieve the perfect golden-brown crust while maintaining the succulent juiciness of the mushrooms within. This recipe is perfect for appetizers, snacks, or even as a side dish. So Dad's grab your apron, heat up the fryer, and get ready to enjoy these delectable beer-battered mushrooms!
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup beer (lager or ale)
1-pound fresh mushrooms (button or cremini)
Vegetable oil, for frying
Salt, for seasoning
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
Salt and pepper, to taste
For the Beer Batter
For the Fried Mushrooms:
Equipment: Kalorik® 3.2 Quart Deep Fryer with Oil Filtration
For the Dipping Sauce:
Preheat the Kalorik® 3.2 Quart Deep Fryer with Oil Filtration to 375°F (190°C) according to the manufacturer's instructions.
In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder until well combined.
Slowly pour the beer into the flour mixture while whisking continuously until a smooth batter forms. Set the batter aside for 10 minutes to rest.
While the batter rests, prepare the mushrooms. Clean the mushrooms and trim any tough stems. If the mushrooms are large, cut them into bite-sized pieces.
Dip the mushrooms into the beer batter, ensuring they are fully coated. Allow any excess batter to drip off.
Carefully place the battered mushrooms into the preheated deep fryer, making sure not to overcrowd the basket. Fry in batches if necessary.
Fry the mushrooms for approximately 3-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon or tongs to remove them from the fryer, allowing any excess oil to drain.
Transfer the fried mushrooms to a paper towel-lined plate to absorb any remaining oil. Sprinkle with salt while they are still hot.
For the dipping sauce, combine the mayonnaise, Dijon mustard, lemon juice, chopped parsley, garlic powder, salt, and pepper in a small bowl. Stir until well combined.
Serve the Ultimate Beer-Battered Fried Mushrooms immediately with the dipping sauce on the side.
Chef Tips: For a flavor twist, consider adding a teaspoon of smoked paprika or a dash of cayenne pepper to the beer batter. You can also experiment with dipping sauces such as ranch dressing, spicy ketchup, or sriracha mayo to elevate the flavor profile.
Cooking Tip: To maintain the crunchiness of the fried mushrooms, serve them right away. They pair exceptionally well with a refreshing beer or a tangy dipping sauce.
Enjoy your delicious Ultimate Beer-Battered Fried Mushrooms!