Ingredients
| 1 lb. | sm. mushrooms | | 2 cups | all-purpose flour | | 1 cup | corn flour | | 1 tsp. | salt | | 1 tsp. | white pepper | | 1/2 tsp. | garlic powder | | 1 | egg | | 3/4 cup | low-fat or | | skim milk | | 1 tbsp. | Creole mustard | | Olive oil for frying | | 1/2 tsp. | cayenne pepper |
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Instructions
Wash the mushrooms and set aside. Mix flour, corn flour, salt, white pepper, cayenne and garlic powder in a bowl. In another bowl blend the egg, milk and Creole mustard until completely blended. Add 1/4 cup dry mixture to the egg mixture and whisk until completely blended.
Heat oil to approximately 350°F. When oil is hot, dip mushrooms into the mixture and then into the remaining dry mixture. Shake off the excess and fry until brown.
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