23/08/2023
Mushroom KFC (almost healthy? 😜)
I shared this recipe earlier in the year and you guys absolutely loved it! We’re in the "changing of seasons" to our tropical oysters, so the next couple of weeks will likely be the last chance to get your hands on the succulent winter oyster varieties that work best for this recipe 🍄❤️
Ingredients
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 (add more or less depending on how spicy you like it)
1 teaspoon salt
Cracked pepper
Oil for frying
Dipping sauces
Instructions
Break up the clusters into individual caps. Succulent winter varieties work best for this, we love to use Blue Oysters and Snow White Oysters.
In a large bowl, add the flour and all the spices. Mix together until well combined
In a second bowl, add ⅓ cup of the flour mixture with ¾ cups of water. Whisk together until to achieve a smooth batter consistency
Dip each mushroom into the wet batter mixture then into the flour mixture. Double coat each mushroom back into the wet batter and then back in the flour mixture, making sure the mushrooms are fully coated in flour
Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Don't overcrowd the pot, you can fry a few at a time depending how large your pot is. Let them fry for a few minutes until nice and golden on all sides
Remove and place on paper towels, blot to remove excess oil, then place on a cooling rack to keep crispy until the rest is done. Enjoy with your favourite dipping sauce
Note:
Oil for frying - make sure to use a neutral oil with a high smoke point when frying food. We used canola oil - probably not the healthiest 😂 but some other options are avocado oil, sunflower oil, grape seed oil and even vegetable oil.
These can also be done in the air fryer! It's much healthier, but you may need to play around with batter thickness and consistency to get the best results.
Recipe from Cooking with Ayeh
