- Mushrooms 1 pound small button with the ends trimmed
- All-purpose flour 1 1/2 cups, divided use
- beer 1 cup
- Kosher Salt 2 1/2 teaspoons
- Black pepper 3/4 teaspoon
- Garlic powder 1/4 teaspoon
- Onion powder 1/4 teaspoon
- Oil for frying
- Fresh parsley 1 tablespoon , chopped
These are amazing! Button mushrooms coated in a garlicky beer batter and deep-fried until golden.
The crispy batter is seasoned with garlic and onion powder that goes so well with the juicy mushrooms inside. These take very little time to whip up, and they make the perfect party food to feed a crowd.
Serve with various dipping sauces on the side, like garlic mayo, sweet chili, or ketchup. Make plenty of fried mushrooms though – they are very, very moreish!
Heat 3 inches of oil in a deep pot to 375 degrees F.*
Put ½ cup flour in a large bowl, add the mushrooms and coat them, removing any excess flour.
In a different medium bowl, mix together the remaining cup of flour, beer, salt, pepper, garlic powder and onion powder. Drop handfuls of mushrooms into the batter and mix well.
Make sure each mushroom is evenly coated in batter. Let the excess batter drip back into the bowl.
Fry 4-5 mushrooms at a time turning with a metal spatula until golden brown – around 7 minutes.
Repeat the process with the remaining mushrooms. Put on a paper towel to drain any excess oil.
Sprinkle with parsley, then serve immediately. They are great on their own or with dipping sauce.
* If you don’t have a kitchen thermometer to tell when the oil reaches 375F, drop a cube of bread in the oil when you think it’s hot enough. If the bread floats to the top and the oil bubbles around it, then it’s hot enough. If it sinks to the bottom and the oil doesn’t bubble around it, it’s not hot enough yet.