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 friend 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.
- ¾ cup potato starch, plus extra for dredging
- 1 teaspoon baking powder
- 1 egg yolk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- About ¼ cup water
- Grape seed, vegetable or canola oil for frying
- 1 pint button mushrooms
- 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 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!