Happy Tuesday Wednesday, y’all! Did you check out the Matzo and Herbed Stuffed Tomatoes from guest post from Sam Monday? It’s a good one! Today, as part of our Passover recipe round-up, I’m guest posting my Gluten Free Deep Fried Mushrooms for Passover over on Sarah’s blog Crispy Bits & Burnt Ends. Check it out! Sarah blogs about her adventures (successes and failures) in cooking, plus fun details on planning her wedding. Though Sarah is not a MOT (member of the tribe) her fiance is, which inspired these Ko-Jew Kimchee Latkes from Hanukkah time. Love it!!
Since Texas is the land of chicken fried steak and breakfast tacos, I am always looking for ways to adapt some local classics into Passover friendly noshes. I made some deep fried matzo balls a few weeks back and they were AWESOME, so I decided to fry some more with these mushrooms. Delicious! You could serve them with a creamy or tomato dipping sauce.
Gluten Free Deep Fried Mushrooms for Passover
Ingredients
- ¾ cup potato starch plus extra for dredging
- 1 teaspoon baking powder
- 1 egg yolk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- About 1/2 cup water
- Grape seed vegetable or canola oil for frying
- 1 pint button mushrooms, cleaned
Instructions
- First, mix together the batter ingredients: potato starch, baking powder, egg yolk, salt, and pepper. Then add enough water until you have a thick batter.
- Then, dip mushrooms a little potato starch to dredge and then into batter until they are covered. Transfer them to a large pot or deep fryer, heat a few inches of oil to 350 degrees F. Fry mushrooms until golden brown. Blot on paper towels and sprinkle with more salt immediately. Serve hot!
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The link for the actual recipe on crispybitsnburntends.com doesn’t work. I hope it gets fixed soon. These look amazing! I miss fried mushrooms!
Thanks for letting me know! That’s weird. I added my recipe to this post instead!
Thank you so much!!
These look super yummy but can they be made Wheat Belly friendly? This is my first Pesach on the new diet my doctor has me on. I have to be GF, corn free, potato free and soy free. VERY hard during this season! Thank you so much!
Thanks so much! Hmm maybe an almond flour would work?
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