Vegan Deep Fried Mushrooms Recipe – Vegan Super Bowl Appetizer Recipe
Vegan Deep Fried Mushrooms
Vegan Super Bowl Party (Inspired by BettysKitchen)
Ingredients:
½ cup self rising flour
1/3 cup corn starch
½ cup cold water
1 tbsp warm canola oil or peanut oil
2 tsp baking powder
Canola or peanut oil for frying
Baby Portobello mushrooms
Optional:
Salt, season salt, hot sauce, soy sauce in the batter or atop after fried.
Directions:
Whisk ½ cup self rising flour and 1/3 cup corn starch together. Add in ½ cup cold water until well mixed, you can add more water until your desired thickness is reached. Mix in 1 tbsp warm canola oil. Lastly add in 2 tsp baking powder and mix well. Drench baby Portobello mushrooms in batter until cover and drain excess. Add battered mushrooms into hot oil or deep fryer, do not crowd. After 2 – 3 minutes flip mushrooms or flip when golden brown. Let fry for another 2 — 3 minutes and then drain on a paper towel.
Done!
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You are awesome! So energetic I love all your recipes 🙂 What made you go vegan?
i used amaranth flour. the texture of my batter was smooth on the outside, like a doughnut, instead of rough. It was a little more oily than I would like too. Any tips?
Try 3/4 Cup Water instead, 1/2C was not enough. Also, if you have Beer, use it instead of water.
Sooo delicious! I'm definitely trying this with my Green Chili!
Thanks for sharing 🙂
Love it!!!
does it have to be with corn starch?
You're fantastic. I love watching you. Greetings from the Netherlands.
i like the way you did this video. thanks for posting this, am about to make some now…. question "where did the vinegar flavor come from, should i put vinegar in the batter?"
It is