Description
A delicious vegan take on fried chicken using crispy fried oyster mushrooms seasoned with a blend of spices, perfect for a snack or sandwich filling served with creamy BBQ or sriracha dipping sauces.
Ingredients
Scale
Mushrooms and Batter
- 150 g oyster mushrooms
- 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
- Oil for frying (canola oil recommended)
Dipping Sauces
- Creamy BBQ: equal parts mayonnaise and BBQ sauce with a dash of apple cider vinegar
- Sriracha sauce
Instructions
- Clean mushrooms: Wipe oyster mushrooms with a damp paper towel to remove any dirt and debris.
- Prepare dry flour mix: In a large bowl, combine the plain flour with paprika powder, garlic powder, onion powder, turmeric powder, cayenne pepper, salt, and cracked pepper; mix well until fully blended.
- Make wet batter: In a separate bowl, whisk together ⅓ cup of the prepared flour mixture with ¾ cups water until smooth to form a batter with the right consistency for coating.
- Coat mushrooms: Dip each oyster mushroom first into the wet batter, then into the dry flour mixture. Double coat by repeating the wet batter dip and dry flour dip, ensuring full coverage for a crispy crust.
- Heat oil: Heat canola oil in a deep pot over high heat until hot enough for frying but not smoking.
- Fry mushrooms: Carefully place mushrooms into the hot oil in batches, without overcrowding. Fry for a few minutes, turning to ensure they become golden and crisp on all sides.
- Drain excess oil: Remove fried mushrooms using a slotted spoon, place them on paper towels to absorb excess oil, then transfer to a cooling rack to keep them crispy while frying the rest.
- Serve: Enjoy the crispy fried oyster mushrooms hot with your choice of dipping sauces like creamy BBQ or sriracha or use them as a delicious vegan fried chicken sandwich filling.
Notes
- The nutritional information is based on uncooked mushrooms and does not include oil absorbed during frying, which may vary depending on the type and amount of oil used.
- Adjust cayenne pepper quantity to control spiciness according to personal preference.
- Use a cooling rack after frying to keep the mushrooms crispy instead of placing directly on paper towels.
- Canola oil or another neutral oil with a high smoke point is recommended for frying to achieve the best texture.
- For a gluten-free version, substitute the plain flour with a gluten-free flour blend suitable for frying.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
