Mushrooms in beer batter

Ingredients for 2 servings:

• 125 g flour
• pinch of salt
• 125 ml beer
• 2 eggs
• 40 g butter
• 250 g mushrooms

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For the batter, put the flour in a bowl and season with a pinch of salt. Gradually whisk in the beer until a thick batter forms. Separate the eggs into two bowls and whisk the egg yolks into the beer batter. Let the beer batter sit for about 15 minutes. Melt the butter, then remove from the heat and let it cool. Add the cooled but still liquid butter to the beer batter and stir it into the batter, ideally with a whisk. Beat the egg whites on high until stiff peaks. Loosely fold the egg whites into the batter. Clean the mushrooms. Preheat the deep fryer to 170°C. Dip the mushrooms into the beer batter on a tablespoon and then carefully add them to the frying oil. They should be fried while floating. Remove from the fryer after about 5 minutes. Serve hot.