THE phrase “crunchy on the outside and juicy on the inside” may evoke thoughts of fried chicken but the same can be said of breaded mushrooms.
The crusty breading layer on mushrooms when fried at high temperatures leaves the insides soft and tender.
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Breaded mushrooms with garlic mayonnaise dip.
Remove the breaded mushrooms from the oil once they have reached a golden brown shade.
Pound the garlic and add it to the mayonnaise and Greek yoghurt. —LOW BOON TAT/THE STAR
Slowly drop the breaded mushrooms into the hot oil.
Coat the mushrooms with breadcrumbs and set aside.
Clean the mushrooms with a kitchen towel and remove the stems.
Deep-fry the breaded mushrooms until they turn a golden-brown shade.
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