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Prepare the Mushrooms:
Gently clean mushrooms with a damp cloth or brush. If they’re large, cut them into halves or quarters for even cooking. -
Make the Batter:
In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Gradually add the cold club soda (or beer/water/milk) and the egg if using. Stir until smooth—aim for a batter that’s thick but still pourable. -
Heat the Oil:
Pour 1–2 inches of oil into a deep pot or frying pan and heat it to 350–375°F (175–190°C). -
Coat & Fry the Mushrooms:
Dip each mushroom into the batter, allowing excess to drip off. Carefully place a few mushrooms at a time into the hot oil, avoiding overcrowding. Fry for 2–3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels. -
Serve:
Add a pinch of salt if desired, then serve hot with ranch, garlic aioli, or lemon wedges. Garnish with fresh parsley for a burst of color and flavor.
Pro Tips for Extra Crunch:
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Use cold club soda or beer to keep the batter light and crispy.
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Try double frying: fry once at 350°F, rest briefly, then fry again at 375°F for added crunch.
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Add 1 tsp baking powder to the batter for a puffier coating.
Enjoy these golden, crispy fried mushrooms as a delicious snack or appetizer! 😋