Mushrooms in beer batter

Ingredients for 4 servings:

• 150 g flour
• 150 ml beer, not pilsner
• 1 egg(s), separated
• 1 pinch(s) nutmeg,
• 1 tsp oil
• 1 pinch of salt
• 500 g mushrooms, fresh, as small as possible
• Fat, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

especially popular in the Salzburg region

Mix the flour, beer, nutmeg, egg yolk, and oil into a not-too-stiff batter and add a little salt. Beat the egg whites until stiff peaks form and fold in. If the batter is too stiff, thin with beer. Lightly wipe the mushrooms with a cloth; if larger, remove the stems. Dip the mushrooms into the batter and fry in small batches at 180°C for about 5 minutes. Drain on kitchen paper. Serve with a classic tartar sauce (you can find it in my profile). Instead of mushrooms, this recipe also works well with blanched vegetables such as broccoli or cauliflower florets. Green beans should be cooked beforehand. Eggplant, cut into strips, salted and dried, and baked in beer batter are always worth a sin.