Ingredients: - 4 large Portobello mushrooms - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup ice-cold sparkling water - Vegetable oil, for frying Steps: 1. Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and slice the mushrooms into thick strips. 2. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the sparkling water while whisking until the batter is smooth and lump-free. 3. Heat vegetable oil in a deep pan or pot to 350°F (175°C). 4. Dip each mushroom strip into the batter, making sure it is fully coated. Allow any excess batter to drip off before carefully placing the mushroom strip into the hot oil. 5. Fry the mushrooms in batches for about 3-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon to transfer the tempura to a paper towel-lined plate to drain excess oil. 6. Serve the crispy Portobello mushroom tempur... Leer más
