Summary

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

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Instructions

1. Work the flour, beer, nutmeg, egg yolk and oil into a dough that is not too firm and lightly salt.
2. Beat egg whites until stiff and fold in.
3. If the dough is too firm, thin it with beer.
4. 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.
5. With a classic sauce tartare (can be found in my profile)
6. Instead of mushrooms, the recipe is also suitable for blanched vegetables such as broccoli florets or cauliflower florets. Green beans should be cooked beforehand.
7. Eggplant cut into strips after they are salted and dried, baked in beer batter is always worth a sin