Beer makes batters better, meat more tender, and sauces more flavorful.
Portobello Tempura With Beer Batter
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- #119367
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
vegetable oil, for frying
12 ounces beer
2 egg yolks
1 teaspoon salt
3 cups flour, plus more for dredging
1 package (6 ounce size) sliced portobello caps or stems sliced in half lengthwise
dipping sauce
OR
fresh lime or lemon juice
directions
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 F.
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 F, 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.
added by
casey
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 25, 2014
the batter was too thick for portobello fries. It was heavy and fried up like a heavy dough rather than achieving a light crispy coating. i wouldn't recommend this.