150 g mushrooms
1 small broccoli, in Röschen geschnitten
50 g chickpea flour
25 g flour
150 ml plant drink
100 g bread crumbs
10 g bedda Granvegano
1 TL onion powder
1 TL smoked pepper
1/2 TL cumin
olive oil for frying
Mix chickpea flour, flour, and plant drink in a bowl.
In a second bowl mix bread crumbs, bedda Granvegano, onion powder, smoked paprika, and cumin. Season with salt and pepper.
Dip the mushrooms and broccoli florets in the wet mix until fully covered. Then roll them in the bread crumbs mix using a fork until fully covered.
In a saucepan heat up the oil for deep frying.
Once the oil is hot enough carefully add the mushrooms and the broccoli florets. Fry in several batches to avoid spillage.
Fry the mushrooms and broccoli florets for about 3-4 minutes until golden brown.
Pat dry with a kitchen towel and serve with bedda Remo while still warm.
Breaded mushrooms and broccoli florets are also delicious with a green salad.
Tip: Fill the mushroom lamella with bedda Feta bevor breading.
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