Deep-Fried Mushrooms

For best results, don’t begin heating the oil for deep-frying until you’ve applied the batter to the mushrooms. This gives the batter time to dry.

Serves: 10Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 10


  • 20 shiitake mushrooms, stems removed
  • 1 tsp. baking powder
  • ¾ cup flour
  • ½ tsp. sugar
  • ¼ tsp. salt
  • 2 Tbsp. vegetable oil
  • ¾ cup water
  • ¼ cup cornstarch
  • 4 cups vegetable oil for deep-frying


  • Wipe mushrooms with a damp cloth and trim the stems.
  • To make the batter: In a medium bowl, sift baking powder into the flour. Add sugar, salt, and vegetable oil, stirring. Add water and stir into a smooth batter. Add a bit more water if the batter is too dry, or flour if it is too wet. Use a wooden spoon to test the batter—it should drop slowly and coat the back of the spoon.
  • Lightly dust mushrooms with cornstarch and coat with the batter, using your fingers.
  • Add oil to a preheated wok and heat to 350°F. When oil is ready, add about 5 mushrooms at a time, and deep-fry until golden brown. Drain on paper towels. Cool and serve.