Photo: Nic Kocher
- 750g mixed mushrooms
- 100g chickpea flour
- 50g plain flour
- 1 egg, beaten
- 50ml milk
- 50ml sparkling mineral water, cold
- Pinch nutmeg
- Salt and pepper
- 2 cups extra virgin olive oil (or other frying oil)
Cut mushrooms into bite-sized pieces.
Sieve flours into a bowl.
Make a well in the middle and add egg, milk, mineral water, nutmeg and a pinch of salt and pepper.
Mix well. It should be a little runny but not watery. You may need to add more water.
Place oil into a frying pot that provides an oil depth of 4-5cm.
Using a thermometer clipped to the side of the pot, bring the oil to 170C.
Dip mushrooms into batter and shake off excess.
Fry each type of mushroom separately and in small batches so they're not crowded in fryer.
Drain on absorbent paper. Season lightly with salt.