Pairs well with Breaded Fried Mushrooms
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Breaded Fried Mushrooms
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Traditional Czech recipe for breaded fried mushrooms, crispy on the outside and soft and juicy inside. Perfectly paired with crushed potatoes and homemade tartar sauce.
00:10:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- white mushrooms - 8 oz (cleaned and cut into halves or thirds depending on size)
- salt - pinch per mushroom piece and pinch for batter (to season mushrooms and batter)
- egg - 1 (for batter)
- all-purpose flour - 1/4 cup (for batter)
- milk - 1/4 cup (for batter)
- breadcrumbs - 1 1/2 cups (preferably homemade or panko, avoid Italian seasoned breadcrumbs)
- sunflower oil - enough for deep frying (about 2-3 cups or more depending on pot size) (or canola or preferred frying oil)
Instructions
- Prepare Mushrooms: Wash the mushrooms under running water and remove the top skin with your thumb. Cut larger mushrooms into halves or thirds, leave smaller ones whole. Lightly salt each piece on both sides.
- Make Batter: In a bowl, whisk one egg with a pinch of salt. Add 1/4 cup all-purpose flour and 1/4 cup milk. Whisk until smooth and no lumps remain.
- Prepare Breadcrumbs: Place 1 1/2 cups of breadcrumbs in a wide dish for coating.
- Coat Mushrooms: Dip mushrooms in batter, then coat with breadcrumbs. Press gently to ensure breadcrumbs stick well. Place coated mushrooms on a board or plate.
- Heat Oil: Heat sunflower oil in a deep pot or fryer to medium-high heat (about 7 on induction). Test readiness by dropping a small piece of breading; it should bubble and float.
- Fry Mushrooms: Carefully place mushrooms in hot oil, do not overcrowd. Fry for about 3-4 minutes until golden and crispy, turning if necessary to cook evenly.
- Drain and Serve: Remove mushrooms with a slotted spoon and drain on paper towels to remove excess oil. Let cool slightly before serving.
