This is a great base recipe for a batter. You can adjust from this base to be seasoned salt-based, spicy, etc. Or just plain with maybe a little extra salt. I added a few generous shakes of cayenne pepper into the batter and an extra quarter teaspoon of salt, and served it with ranch instead of marinara. Turned out nice!
I had some old mushrooms that be needed to use asap. I bumped into this recipe. I loved the consistency of the batter, and the suggestion to dip with a pick. I loved the Panko which gave them a chewy crunch. They were such a quick and easy weekend snack. We just used with ranch, but an Aioli sauce would be great too. I will for sure add this to my go to for deep frying anything!
These were so good! I ran out of panko and finished up with flavored bread crumbs. Not sure which I like best. They made so many I froze the extras on a cookie sheet and then bagged them. I dropped them into the fryer frozen and they cooked up beautifully.
- 6-8 ounce carton mushrooms small to medium sized mushrooms
- ⅓ cup almond flour
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