Vegan frying batter for portobello mushrooms, zucchini, onions or other food choice. When deep frying mushrooms, only fry for a max of 2 minutes. Otherwise, the mushrooms will start to extract water and leave you with a soggy bite.
Ingredients:
- 1/2 cup spelt or kamut flour (use chickpea flour to make this recipe gluten-free) or nut or seed meal
- 1/2 tsp turmeric powder (try 1/4 tsp of ground ginger or opt out)
- 1/2 tsp cayenne pepper
- 2 tsp onion powder
- 1 tsp sea salt
- 1/4 to 1/2 cup nut or seed milk or water
Note: for instant nut milk mix 1/2 tbsp nut butter + 1/2 cup water
Method:
- Mix the dry ingredients in a medium size bowl.
- Pour in the water or milk slowly to form a batter texture. (The batter should be thick enough to stick to the frying ingredient i.e. mushroom or zucchini.
Note: for a sea food flavor sprinkle crushed nori flakes in the batter before frying.
