Number of Servings: 2–3
Ingredients:
Dry Ingredients:
- 10 large oyster mushrooms, cleaned
- 4 cups all-purpose flour (2 cups for wet batter, 2 cups for dry batter)
- Garlic powder (to taste)
- Onion powder (to taste)
- Creole seasoning (to taste)
- Smoked paprika powder (to taste)
- Baking powder (to taste)
- 1–2 cups breadcrumbs (½–1 cup for wet batter, ½–1 cup for dry batter)
- Chili powder (optional)
Wet Ingredients:
- Club soda (place in fridge or freezer for a little; make sure it’s as cold as possible but not frozen)
Instructions:
- Prep dry batter by combining flour, garlic powder, onion powder, Creole seasoning, smoked paprika, baking powder, and bread crumbs. Stir all the dry ingredients together.
- For wet batter, prep the same mixture as you did for the dry batter. Then add club soda, just enough to blend the dry ingredients into a nice, muddy consistency.
- Slather cleaned oyster mushrooms in wet batter. Then cover the wet mushrooms with the dry batter.
- Drop the battered mushrooms into the deep fryer or into a large skillet with enough oil to fry the mushrooms on both sides. Fry until golden brown.
- Allow your mushrooms to cool on a paper towel on top of a plate and dip in hot sauce or your favorite vegan dipping sauce!
Recipe Courtesy of Rene Pugh of Vegan Heat.