Magimix PRO 500 - Manual (Page 17)

15
Starters
Light mushroom fritters
Vietnamese
Serves 4
350g small, fresh button
mushrooms
60g cornflour
60g flour
1 tsp thyme
1 pinch of paprika
1 pinch of salt
½ tsp dried yeast
85ml light beer
1 tbsp toasted sesame seed oil
1 egg white
Oil for frying
Preparation: 20min.
Resting time: approx. 1 hr
Cooking: 3 to 4min. per batch
Sprinkle the yeast into 85ml of hand-hot water and stir
until it has completely dissolved. Leave for 10 minutes
until the mixture has formed a frothy head.
Sieve together the cornflour, flour, thyme, paprika and
salt. Hollow out the centre of the mixture and pour in the
yeast. Stir vigorously to prevent the formation of lumps.
Add the beer and sesame oil and beat until the batter is
smooth. Depending on the thickness of the mixture, you
may need to add a little more liquid. Leave to rest at
room temperature for 30 to 60 minutes.
Just before using the batter, fold in the beaten egg
white. Briefly wash the mushrooms, remove their stalks
and gently pat them dry.
Heat the Deep Fryer to 170° C. Coat the mushrooms
in batter and fry them small batches for 3 to 4 minutes
until golden brown. Drain in the basket, then on kitchen
paper. Keep warm while frying the remaining batch(es).
Serve hot.