Ingredients:to serve four
8 oz / 225g button mushrooms
oil for cooking
For the batter:
2 tablespoons / 75ml milk or water
½ large banana
2 oz / 100g
pinch salt to taste
¼ tsp / 1g bicarbonate of soda
¼ tsp / 1g cream of tartar
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.
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.
Serve immediately as the batter will soon lose its crispness.
Serve with a hot cheese or a tomato sauce.