Another tasty starter to go with your braai. Enjoy this heathier snack with friends and family.
- 500 g mixed mushrooms, sliced and whole (portobello, portabellini & white button
- 200 g tempura flour
- 300 ml very cold light beer (fruity light Weiss)
- 1 litre neutral cooking oil, for frying
- Salt and pepper, to taste
- Aioli Fresh
- Dijon mustard
- lemon wedges
In a large pot heat cooking oil to 180˚C.In a mixing bowl combine the tempura flour and cold beer, add a pinch of salt and whisk until smooth. Dip each mushroom and allow the excess batter to drip off before being placed gently into the hot oil.Fry for 3-4 min or until golden brown on all sides. Remove the mushrooms from the oil and allow todrain on paper towel. Season with salt and pepper.Serve hot with lemon wedges, aioli and mustard on the side.