Mushrooms in Beer Batter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 grams flour
- 150 ml beer, no pils
- 1 egg (s), separated
- 1 pinch (s) nutmeg,
- 1 teaspoon oil
- 1 pinch (s) salt
- 500 g mushrooms, fresh, as small as possible
- Fat, for deep-frying
Print Recipe
Pin Recipe Instructions
- Work the flour, beer, nutmeg, egg yolk and oil into a dough that is not too firm and lightly salt.
- Beat egg whites until stiff and fold in.
- If the dough is too firm, thin it with beer.
- Lightly rub the mushrooms with a cloth, remove the stems if necessary. Pull the mushrooms through the batter and fry them in smaller portions at 180 ° for about 5 minutes. Drain on kitchen paper.
- With a classic sauce tartare (can be found in my profile)
- Instead of mushrooms, the recipe is also suitable for blanched vegetables such as broccoli florets or cauliflower florets. Green beans should be cooked beforehand.
- Eggplant cut into strips after they are salted and dried, baked in beer batter is always worth a sin
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