Mini mushrooms beer batter

Name: Mini mushrooms beer batter
Ingredients: 250 g beer batter; 250 g Water; 25 g Tartar sauce; 50 g cooked beetroot cubes; 1 Radish; 1 Little gem; 5 g Capers; 10 mini mushrooms; 5 g chopped parsley

With the specially developed batter mixes from Smedes, you are assured of consistently high-quality batter with a light and crispy result.

This way, you not only make the ideal batter for frying fish, chicken, and vegetables, but also for the perfect cheese croquette and red fruit beignet. You only need to add water and then they are ready to use. The batter adheres directly to your products; you do not need to coat them with flour or meal first. The crust seals quickly, resulting in less fat absorption. This recipe uses the Beer batter mix. Recipe for 2 people.

Ingredients

250gbeer batter

250gWater

25gTartar sauce

50gcooked beetroot cubes

1Radish

1Little gem

5gCapers

10mini mushrooms

5gchopped parsley

Preparation

Prepare the beer batter with the water.
Clean the mini mushrooms.
Mix the cooled beet cubes with the tartar sauce.
Dip the mushrooms in the batter and fry them for about 3 minutes.
Place the beet salad in a ring mold, build the dish with the little gem and mushrooms.
Garnish with slices of radish, capers, and parsley.