Description
Crispy and flavorful fried oyster mushrooms seasoned with a blend of spices and double-coated batter, perfect as a vegan alternative to fried chicken. Served best with creamy BBQ or sriracha dipping sauces for a delicious snack or appetizer.
Ingredients
Scale
Mushrooms
- 150 g oyster mushrooms
Batter and Coating
- 1 ½ cups plain flour
- 1 ½ teaspoon paprika powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon turmeric powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- Cracked pepper, to taste
Dipping Sauces
- Creamy BBQ: equal parts mayonnaise and BBQ sauce with a dash of apple cider vinegar
- Sriracha, to taste
Others
- Oil for frying (canola oil recommended)
- ¾ cup water
- ⅓ cup of the flour mixture reserved for wet batter
Instructions
- Clean Mushrooms: Wipe oyster mushrooms with a damp paper towel to remove any dirt gently without soaking them.
- Prepare Dry Mix: In a large bowl, combine the plain flour, paprika powder, garlic powder, onion powder, turmeric powder, cayenne pepper, salt, and cracked pepper. Mix well until all spices are evenly distributed.
- Make Wet Batter: In a second bowl, mix ⅓ cup of the flour mixture with ¾ cup water, whisking together until smooth to form a batter with good consistency.
- Coat Mushrooms: Dip each oyster mushroom first into the wet batter, then coat evenly in the dry flour mixture. Repeat by dipping back into the wet batter and dry flour mixture for a double coating, ensuring mushrooms are fully covered.
- Heat Oil: Heat enough oil in a pot over high heat to submerge mushrooms. Ensure the oil temperature is hot enough for frying (around 350°F or 175°C) before adding mushrooms.
- Fry Mushrooms: Carefully place mushrooms in the hot oil one at a time in batches, avoiding overcrowding. Fry for several minutes until they turn golden brown and crispy on all sides.
- Drain and Keep Crispy: Remove fried mushrooms with a slotted spoon and place on paper towels to absorb excess oil. Then transfer to a cooling rack to keep them crispy until all are fried.
- Serve: Enjoy fried oyster mushrooms warm with your choice of creamy BBQ or sriracha dipping sauces. They also make a delicious vegan "fried chicken" sandwich filling.
Notes
- The nutritional information provided does not include oil absorbed during frying; actual calories and fat content will vary depending on oil used.
- To adjust spiciness, modify the amount of cayenne pepper in the dry spice mixture.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for optimal frying results and to prevent soggy coating.
- Double coating the mushrooms makes the crust extra crispy and simulates traditional fried chicken texture.
- Canola oil is recommended for frying due to its high smoke point, but other neutral oils like vegetable or sunflower oil can be used.
- Drain mushrooms on a cooling rack after paper towels to keep them crispier longer.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
