Ingredients: 500g (1 lb) button mushrooms, cleaned and dried 3–4 garlic cloves, minced 1 cup all-purpose flour ½ cup cornstarch (for extra crispiness) ½ tsp baking powder 1 tsp smoked paprika 1 tsp onion powder ½ tsp black pepper 1 tsp salt ¾ cup cold sparkling water (for a light, airy batter) 1 tbsp fresh parsley, chopped (optional, for garnish) Vegetable oil, for frying For Serving (Optional): Garlic aioli, spicy mayo, ranch dip, or lemon-tahini sauce Instructions: For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Step-by-Step Instructions:

1. Prep the Mushrooms

• Gently wipe the mushrooms clean with a damp cloth (avoid soaking to prevent sogginess).

• Trim stems if needed, and halve or quarter larger mushrooms for bite-sized pieces.

2. Make the Garlic Batter

• In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, onion powder, black pepper, and salt.

• Stir in the minced garlic for a punch of flavor.

• Gradually pour in the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the mushrooms.

3. Coat the Mushrooms

• Toss the mushrooms in the batter until evenly coated.

4. Fry to Golden Crispiness

• Heat 1.5–2 inches of oil in a deep pan to 350°F (175°C). Test with a drop of batter—it should sizzle and float.

• Fry mushrooms in small batches (don’t overcrowd!) for 3–4 minutes, turning halfway, until deep golden and crispy.

• Drain on paper towels to remove excess oil.

5. Serve & Enjoy!

• Sprinkle with parsley or a pinch of salt if desired.

• Serve immediately with garlic aioli, spicy mayo, or your favorite dip.