Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Portabella Tempura with Beer Batter vegetable oil, for frying 12 ounces beer 2 egg yolks 1 teaspoon salt 3 cups flour, plus more for dredging 1 6 ounce package sliced portabella caps or stems sliced in half lengthwise dipping sauce, or juice of lime or lemon Pour the oil into a sturdy 4 quart saucepan or skillet over medium heat. Use a thermometer to measure when the oil reaches 340 degrees. While the oil is heating, in a bowl combine the beer, egg yolks and salt. Stir well, then add the flour all at once and mix lightly; do not whip or worry about mixing until smooth leave batter a little lumpy. Dredge the mushroom pieces in some flour, then cover completely with the batter. When the oil is between 340 and 350 degrees, add 4 to 6 mushroom pieces. Fry until light golden, about 1 1/2 minutes, then lift out and transfer to a plate lined with a paper towel. Repeat until all the mushrooms are fried. Serve immediately, with dipping sauce or lemon or lime juice. Serves 4. Calling All Garlic Lovers garlic-loving-recipes/ Quote Link to comment Share on other sites More sharing options...
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