This is a slightly modified tempura batter that gives a light, crispy coating. Make sure to drain these on a rack, not on paper towels. That's a basic rule for ANY battered goods. The paper towels just let them sit in their own grease.

You can use this batter for broccoli or cauliflower florets or any other sliced vegetable that might come to mind. Experiment!

Ingredients

1 c. cold water

1 tbsp. vegetable oil

1 egg yolk

1 c. sifted flour

1 tbsp. cornstarch

1 tsp. baking powder

1 tsp. garlic powder

½ tsp. Hungarian paprika

1 tsp. salt

Preparation

Heat oil to 350° F.

In one bowl, mix all liquid ingredients. In another, mix dry ingredients. Slowly stir wet into dry, making sure to scrape the bottom of the bowl frequently for stray clumps.

Put a half-dozen (or whatevever your fryer can handle) mushrooms at a time into the batter bowl. Make sure they are thoroughly coated. Using tongs, transfer mushrooms to the hot oil and cook until golden brown. Drain, cool, and enjoy!

Variation: If you've got some stray fresh asparagus spears about, cut the top 3 inches or so off, batter and fry them. Serve with peanut sauce for dipping as a truly incredible appetizer before your next Thai or other Asian cuisine meal.