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Luchtige champignonbeignets
Amerika
Voor 4 personen
350 g verse, niet te grote
champignons
60 g maïzena
60 g bloem
1 theelepel tijm
1 mespunt paprikapoeder
1 mespunt zout
½ eetlepel bakkersgist
8,5 cl bier
1 eetlepel sesamolie
1 eiwit
frituurolie
Voorbereiding: 20 minuten
Rusttijd: ongeveer 1 uur
Baktijd: 3 tot 4 minuten per serie
Strooi de gist in 8,5 cl warm water en roer tot de
gist goed is opgelost. Laat 10 minuten rusten tot zich
belletjes en schuim vormen.
Zeef de maïzena, de bloem, de tijm, de paprikapoeder
en het zout samen. Maak een kuiltje in het midden en
doe er de gist in; goed roeren om klonters te voorkomen.
Voeg het bier en de sesamolie toe en roer tot het beslag
glad en romig is. Eventueel een beetje vocht toevoegen.
Laat het beslag 30 tot 60 minuten bij kamertemperatuur
rijzen.
Voeg, vlak voordat u het beslag verder verwerkt, het
stijfgeklopte eiwit toe. Was de champignons, droog ze,
snijd de steel eraf en dompel ze in het beslag.
Verhit de friteuse tot 170° C. Bak de champignons in
kleine series goudbruin gedurende 3 tot 4 minuten.
Laat ze uitlekken in de frituurmand en vervolgens op
keukenpapier. Houd ze warm terwijl u de volgende
series frituurt. Warm serveren.
Voorgerechten
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