Portabella Tempura With Beer Batter

Portabella Tempura With Beer Batter
Portabella Tempura With Beer Batter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups vegetable oil for frying

  • 12

    ounces beer

  • 2

    egg yolks

  • 1

    teaspoon salt

  • 3

    cups flour plus

  • more for dredging

  • 1

    package sliced portabella caps - (6 oz) (or stems sliced in half lengthwise)

  • Dipping sauce for serving (or juice of lime or lemon)

Directions

Pour the oil into a sturdy 4-quart saucepan or skillet over medium heat. Use a thermometer to measure when the oil reaches 340 degrees. While the oil is heating, in a bowl combine the beer, egg yolks and salt. Stir well, then add the flour all at once and mix lightly; do not whip or worry about mixing until smooth; leave batter a little lumpy. Dredge the mushroom pieces in some flour, then cover completely with the batter. When the oil is between 340 and 350 degrees, add 4 to 6 mushroom pieces. Fry until light golden, about 1 1/2 minutes, then lift out and transfer to a plate lined with a paper towel. Repeat until all the mushrooms are fried. Serve immediately, with dipping sauce or lemon or lime juice. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: