Tempura Mushrooms
Easy homemade tempura mushrooms recipe with parmesan and rosemary. Great vegetable side dish. Fried mushrooms make a great appetizer.
Servings: 6
Equipment
- 1 Bowl
- 1 pan
Ingredients
- 2 egg whites
- 2/3 c cold water
- 1 c all purpose flour
- 2 pkg mushrooms button or baby bellas, rinsed and dried
- 1 tsp garlic salt or more if sprinkling on top too
- salt and pepper pinch inside batter and on top when done
Instructions
- Whisk together egg whites, flour and cold water until you get a smooth batter. I would add some salt, pepper, and garlic salt into batter. Add a bit more water to thin out if you don't want a thick batter coating.
- Add vegetable oil into a pot or pan over medium high heat until it is hot enough to fry a drop of your tempura batter dropped inside. 360 degrees F is ideal.
- Dredge 1 mushroom at a time in batter and put into hot oil. Flip and make golden brown on all sides. Then remove and put on to a few paper towels so it can absorb the excess oil on the outside.
- Sprinkle with shredded parmesan cheese, rosemary, salt and pepper before serving.
Video
Nutrition
Serving: 2oz | Calories: 98kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg