Tempura mushrooms

300 g oyster mushrooms 1 liter sunflower oil for frying

150 g corn flour 250 g all-purpose flour 660 ml cold beer (2 cans)

2 egg yolks (room temperature) 1 tsp mild mustard 200 ml sunflower oil (or neutral oil) 2 tbsp lemon juice Salt Pepper

Lemon zest

For the mayo: In a bowl, combine egg yolks, salt, pepper, and mustard.

Whisk continuously while slowly adding the sunflower oil — first drop by drop, then in a steady stream — until thick and creamy.

Add lemon juice and adjust salt to taste.

For the tempura: Mix the corn flour and all-purpose flour in a bowl.

Pour in the cold beer and gently stir until a light, airy batter forms.

Heat the oil to 180°C in a deep pan or fryer.

Dip the oyster mushrooms in the batter and fry in batches for 3–4 minutes until golden and crispy.

Τα μεταφέρουμε σε χαρτί κουζίνας να στραγγίσουν.

Drain on paper towels and serve with the lemon mayo and lemon zest.

Budget Recipes

Budget Recipes

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