Basically, any vegetable you like can be dipped into this batter recipe and converted to breaded snack. But, some vegetable need pre-treatment to make sure they taste good inside the batter. The mushrooms, for instance, are best when you saute them in a tsp of butter with a pinch of salt. Otherwise they taste salt-less inside the crusty outside.
- Canned mushrooms, 1 can [button mushrooms will work fabulous, but sliced stems and pieces made good, big nugget-like snacks]
- Bread crumbs [I made my own using Safeway's whole wheat baguettes (dried for 3 days), but Panko will work]
PREPARING THE BATTER [Batter quantity is good for 1 small can of mushrooms]
- Whole wheat flour, 1/2 cup
- 1/4 cup cornstarch
- Baking powder, 3/4 tsp
- Salt, 1/2 tsp
- Garlic powder, 1/4 tsp
- Black pepper coarse powder, 1/4 tsp
- Water 3/4 cup
- Italian seasoning, 1/4 tsp
FRYING THE MUSHROOMS
- Dip the mushrooms in the batter and coat them properly.
- Pull them out of the batter and allow excess batter to drip off.
- Transfer them into the bowl/plate of bread crumbs and toss around, making sure both sides are well coated.
- Repeat the procedure with all the mushrooms you have, one by one.
- Heat 2 inches of vegetable oil in a saucepan.
- Fry the coated mushrooms until they are golden brown.
- Use a strainer spoon to get them out of the oil and lay them to cool on a plate lined with a dish towel [thick tissue paper]. This will absorb the excess oil.
- Serve hot.