25.Deep Fried Mushrooms : Glutenfree
The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to serve four

8 oz / 225g button mushrooms

oil for cooking

For the batter:

1 egg

2 tablespoons / 75ml milk or water

½ large banana

2 oz / 100g

gluten-free flour mix

pinch salt to taste

¼ tsp / 1g bicarbonate of soda

¼ tsp / 1g cream of tartar

Instructions:

Beat the banana to a pureé with the egg and milk.This is best done in a liquidiser.

Mix all the dry ingredients together.

Fold the dry ingredients into the pureé to make a stickybatter.

Cooking:

Heat the oil in a large pan with a lid to 375°F or 190°C

Dip the mushrooms individually in the batter to coat them and lowerthem gently into the oil.

Fry until golden brown.

Drain on absorbent kitchen paper briefly before serving.

Serving:

Serve immediately as the batter will soon lose its crispness.

Serve with a hot cheese or a tomato sauce.

Variations: