Fried Oyster Mushrooms
These fried oyster mushrooms are perfectly crispy, tender, and easy enough for a weeknight! They’re way better than fake meats as vegan fried chicken.
Servings 4
Calories 120kcal
Equipment
Ingredients
- 2 cups oyster mushrooms
- 1/2 cup non-dairy milk
- 1 cup vegetable oil for frying
- 1/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- Salt to taste
Instructions
- Wipe the oyster mushrooms with a damp paper towel to clean them. Next, lay them on a paper towel and sprinkle the clean mushrooms with salt on both sides. Let them sit for 30 minutes to draw out some moisture.
- While waiting, combine flour, cornstarch, paprika, oregano, and garlic powder in a bowl.
- Place the mushrooms in a colander and rinse the salt off. Pat them dry with a paper towel.
- Dip each mushroom into the plant-based milk.
- Coat with the seasoned flour mixture.
- Heat oil in a pot or pan over high heat until the oil temperature reaches 370°F.
- Deep fry the mushrooms in batches until golden on all sides, or around 2 to 3 minutes per side.
- Allow to drain on a paper towel before serving with your favorite dip. Enjoy!
Notes
- Clean your oyster mushrooms off with a brush, then wipe them with a damp paper towel to remove any dirt or debris.
- Stick the end of a wooden spoon into the oil. If bubbles form around it, the oil is ready. If there are no bubbles, it's not hot enough. If the oil bubbles vigorously, it's too hot.
- Serve these fried oyster mushrooms with dipping sauces like vegan ranch, BBQ sauce, or spicy mayo with hot sauce.
Nutrition
Calories: 120kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 24mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg