2019-05-05
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These crunchy fried mushrooms are so juicy on the inside and super crispy on the outside. This recipe is really easy to make. In this recipe eggs are not required so the recipe is vegan. Is you like mushrooms you going to love this crunchy breaded mushrooms.
DIFFICULTY
Easy
YIELDS
6
PREP TIME
30 Minutes
WORK TIME
30 Minutes
INGREDIENTS
- 300g (10.5oz) Mushrooms (Portobello/Chestnut mushrooms)
- 2/3 cup (85g) All-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon baking powder
- 2/3 cup (160ml) sparkling water or water
- 1½ cups (160g) Breadcrumbs
- Oil for frying
- 4 tablespoons chilli sauce
- 3 tablespoons mayonnaise
For the mushrooms:
For the dipping sauce:
DIRECTIONS
1. In a medium size bowl stir flour, salt, pepper, paprika, garlic powder, oregano and baking powder. Gradually add water, whisking, until smooth. If the batter too runny and 1-2 tablespoons flour, if the batter to thick add 1-2 tablespoons water. Set aside.
2. Slice the mushrooms into thick slices.
3. Dip the mushrooms in the batter, then coat with breadcrumbs.
4. Heat oil in a pan. Fry sliced coated mushrooms for 1-2 minutes, flip and fry 1 minute more, until golden and crunchy. Or dip fry until golden. Transfer to a paper towel to drain.
5. Make the sauce: mix chili with mayonnaise until combined and smooth.
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