Vegan Deep Fried Mushrooms ( TSV Vlogazine Vol 1 Issue 4. 2)

Vegan Deep Fried Mushrooms

Vegan Super Bowl Party (Inspired by BettysKitchen)

The Sweetest Vegan Vlogazine

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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