| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
—For Batter— |
| 1 |
c |
All-purpose flour |
| 1 |
|
12 oz can of beer |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Paprika |
| 1 |
lb |
Mushrooms |
|
|
Lemon juice |
|
|
Salt |
| 4 |
c |
Oil for frying |
INSTRUCTIONS
Prepare batter by blending all but mushrooms, salt, and lemon till smooth.
Wipe mushrooms clean with a mushroom brush or moistened paper towel.
(mushrooms will sponge full of water if they are washed in the sink, making
for a watery dish.The soil they are grown in is sterile, so a little dirt
won't hurt.) Sprinkle mushrooms with a little lemon juice and salt. Heat
oil to 360F. Dip a mushroom in the batter and drop into hot oil. Repeat
with remaining, cooking till golden. Keep mushrooms that are already cooked
on a sheet lined with absorbent papaer in a low oven. Serve. I also do
zuchinni slices this way and serve with fresh ranch dip.
Recipe by: Lisa Lepsy -Original Posted to MC-Recipe Digest V1 #740 by
Babygoil@aol.com on Aug 13, 1997
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