Betty crispy and juicy fried mushrooms recipe

This video shows how to Betty, a lovely aperitif (or supplement) them crispy and juicy fried mushrooms. They have a thin batter fried until golden and crisp, while leaving the mushrooms are rich and juicy! NOTE: If you are not comfortable working with hot oil, please do not try this recipe. Ingredients: ½ cup of flour is rising even 1 / 3 cup water ½ cup cornstarch cold, warm 1 tablespoon vegetable oil 2 teaspoons baking powder vegetable oil for frying(I have peanut oil.) Baby Portobello mushrooms (as many as you want to fry), cleaned and trimmed, where appropriate, in a small bowl, combine ½ cup flour, and also 1 / 3 cup cornstarch increases . Stir in ½ cup water. Continue stirring until mixture is smooth. You can add more water a bit 'at a time to get the consistency of the batter coat the mushrooms. Stir in 1 tablespoon oil in hot pasta, then add 2 teaspoons of baking powder. Mix well. Now, heat the oil in a frying pan,fry until a test fungus. Then you can put a layer of mushrooms a few at a time and gently in hot oil. They are very quick to cook, they tend to drain them with a spatula, metal, and get them out, and a tray with paper towel when finished. Use this method to be cooked until all the mushrooms. Pat 's extra with a paper towel, put the mushrooms and fried crispy and juicy, a fine dish. Delicious!

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