1. Prepare the Mushrooms

Start by cleaning the mushrooms. Gently wipe them with a damp paper towel or soft brush to remove any dirt. Avoid rinsing them under water, as mushrooms are porous and can absorb moisture, which might affect the texture when frying.

After cleaning, remove the stems if you prefer, though leaving them on is also fine. Depending on the size of the mushrooms, you can leave them whole or slice them into halves or quarters. If you’re using larger mushrooms, like portobello, you may want to slice them into smaller pieces to make them easier to eat.

2. Make the Garlic Batter

In a medium mixing bowl, combine the flour, garlic powder, onion powder, baking powder, salt, and black pepper. The baking powder is essential in creating a light, airy batter, which helps achieve the desired crispiness.

Next, slowly pour in the cold sparkling water or club soda, whisking continuously to create a smooth batter. The cold liquid helps the batter stay light and crisp when fried. Once the batter has a smooth consistency (not too thick, but able to coat the mushrooms), fold in the minced garlic. This adds a fresh, pungent garlic flavor to the batter itself.

3. Heat the Oil for Frying

In a deep frying pan or large skillet, heat about 1-2 inches of vegetable oil over medium-high heat. To test if the oil is ready for frying, drop a small amount of batter into the oil. If it sizzles and floats to the top, the oil is at the right temperature. You want the oil to be between 350°F and 375°F (175°C to 190°C). This ensures that the mushrooms fry quickly and become crispy without absorbing too much oil.

4. Coat the Mushrooms in the Batter

Once the oil is hot, dip each mushroom into the garlic batter, ensuring it is completely coated. You can use a fork to help coat the mushrooms evenly, ensuring they get a nice, thick layer of batter. Shake off any excess batter before carefully lowering them into the hot oil.

5. Fry the Mushrooms

Fry the mushrooms in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes, or until the batter is golden brown and crispy. The exact time may vary depending on the size of the mushrooms and the heat of the oil, so keep an eye on them to prevent burning.

Once the mushrooms are fried, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. This helps keep them crisp and prevents them from becoming soggy.

6. Serve and Garnish

After all the mushrooms are fried, arrange them on a serving platter. If desired, sprinkle fresh parsley on top for an added burst of color and flavor. Serve the crispy garlic-battered mushrooms with your favorite dipping sauce, such as ranch dressing, garlic aioli, or marinara sauce.