Deep fried portobellosvampe

Ingredients for Deep fried portobellosvampe

Instructions for Deep fried portobellosvampe

To prepare the Deep fried portobellosvampe recipe, please follow these instructions:

Approx. 100 g wheat flour touched lind with 3 tablespoons of olive oil, a little saly and a glass of lukewarm water. Let dough pull. Meanwhile, beat a couple of egg whites stiff with a little salt. Turn the egg white in the dough. The dough can be seasoned as desired with paprika powder or chili powder or whatever powder which is now fit to it as to be dybsteges in the.

In this case, it is sliced portobellosvampe. That can successfully be used fresh CEPS, but they are not to power up. Otherwise, Brown mushrooms be used.

Dip the mushrooms then dial in the dough, let it drip off again and turn the most so over in steghed oil. A moment after the popped up, has become Golden and perfectly crispy. Take it up and put it on a paper towel to degreasing, before the smoke directly in your mouth. Sprinkle with salt before. Remember that it is not possible to fry more mushrooms at a time than will fit in the Pan without that they touch each other. Otherwise, sticking the wet batter mushrooms slices together to form a large clump.