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Batter Preparation: In a refined stainless steel or glass mixing bowl, sift together the flour, cornstarch, baking powder, and salt. Gradually pour in the cold water while whisking vigorously until the mixture is smooth and homogenous.
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Mushroom Dipping: Insert a clean toothpick into each mushroom for ease of handling. Dip each mushroom into the prepared batter, allowing the excess to drip off to ensure a thin and even layer coats each mushroom.
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Breadcrumb Coating: Gently roll the dipped mushrooms in Panko breadcrumbs, making sure each piece is evenly coated with a generous layer of breadcrumbs. This step is crucial for achieving the optimal texture of the final product.
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Deep Frying: Heat a deep pot of oil to 375°F (190°C). Carefully lower the breaded mushrooms into the hot oil. Fry them until they are golden brown, ensuring each mushroom is turned occasionally for even cooking.
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Serving: Remove the mushrooms from the oil and place them on a rack or paper towels to drain excess oil. Serve promptly while hot, accompanied by cocktail sauce or a dipping sauce of your preference for an enhanced tasting experience.
