Fried Oyster Mushrooms

Addicting fried oyster mushrooms! Seasoned crispy outer crust with a tender meaty texture inside. Serve at as an appetizer at your party or game day event; or even as part of a main course!

Course Appetizer

Cuisine American, Vegan, Vegetarian

Keyword fried mushrooms, fried oyster mushrooms

Prep Time 10

Cook Time 10

Total Time 20

Servings (app 4 to 5 pieces per serving)

Calories 361kcal

Author Gina Marie

Ingredients

Wet Batter

1 cup spelt flour
1 cup water more or less
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt

Dry Batter

1 cup spelt flour
1 teaspoon onion powder
1 teaspoon garlic powder

For Frying

32 ounce vegetable oil more or less for frying
1 package oyster mushrooms found in Asian stores, about a pound
additional sea salt
dried parsley optional

Instructions

Grab your cast iron or FryDaddy Electric Deep Fryer (or whatever type of deep fryer you are using) and pour in oil. (DO NOT PLUG UP YET)
Take your oyster mushrooms out the package and place in a colander. Pull apart to desired size and rinse well.
Start making your wet batter. Place 1 cup of spelt flour in a large mixing bowl along with garlic powder, onion powder, and sea salt. Add in water and mixed. Batter should be the right consistency to coat mushrooms; not to thick and not to runny. Set aside.
Grab a bowl 1 cup of spelt flour, garlic powder, and onion powder and mix until fully combined. Set aside. NOTE: You could use a large Ziploc bag for this to easily add your mushrooms and shake to get an even coat of the dry batter on the mushrooms.
Next coat each oyster mushroom in the wet batter ONCE and place it in the the bowl and evenly coat with the dry batter ONCE. Do that for all pieces. NOTE: Using a Ziploc bag simply close the bag and shake vigorous until all mushroom are fully coated in dry batter. DO NOT GO BACK IN FORTH BETWEEN THE WET AND DRY BATTER TO PREVENT OVER BREADING IT WILL NOT TASTE WELL!
Plug up your Fry Daddy Electric Deep Fryer and allow oil to get hot. (Or if using a cast iron heat oil in your iron until hot). Carefully place mushrooms in oil allowing mushrooms to fry for about 2 to 3 minutes until evenly browned. With your fry basket remove done mushrooms from oil and place on plate cover with a paper towel. Sprinkle with additional sea salt and dried parsley (opt) NOTE: Make sure your oil is hot and DO NOT overcrowd your mushrooms in the deep fryer or cast iron. If you need, divide mushrooms in half to cook a handful at a time.
Serve with your favorite dipping sauces, on top of a salad, or along with your favorite sides for dinner!

Video

Notes

Substitutes and Additions:

Feel free to use any flour of choice. I have tested this with only Spelt Flour an Chickpea Flour (a gluten free option) and the both work excellent for this recipe!
I have never tried this in an Air Fryer (I currently do not own one) but it could work. Try it and let me know!
You can try this with other mushrooms although I URGE you to use oyster. The texture of these mushrooms are unlike any other. You will not be disappointed!
DO NOT OVER BATTER!! Dip once in the wet batter and once in the dry batter and immediately fry. I can't stress this enough. If you keep going back and forth between wet and dry batter multiple times you will end up with a overly breaded mushroom that will NOT be good at all.

Nutrition