In most of the Fried Mushroom recipes I've tried, the bread crumbs coating separated and left me with a half-bald mushroom. Short research revealed that the best coating is the traditional one for schnitzel: a mixture of flour, batter, and a bread crumb coating. No shortcuts! When I tried it on the Skinny Pasta Shrimp recipe, my eyes lit up - the coating adhered to the mushrooms obediently.
The success stimulated my appetite, and I decided to apply the bread crumb recipe to Fried Oyster Mushrooms in Shrimp Style.
The result was perfect! I got a delicacy that is hard to resist: super crispy on the outside, soft on the inside with a bold sea flavor.
This excellent appetizer will finish in an instant.
Enjoy and let me know how it turned out ❣️😋
RECIPE
Fried Oyster Mushrooms In Shrimp StyleCrispy outside and soft inside; These fabulous mushrooms have a Bread crumb coating spiced with kelp powder and stick to the mushroom!Serve with lemon wedges, aioli dressing, or mayonnaise with sriracha, a perfect appetizer that will be gone instantly.
Servings
Ingredients
- 1 pack Oyster mushrooms
- oil for frying
Flour Mixture
- 2 Tablespoon all purpose flour
- 2 Tablespoon corn starch
- ¼ teaspoon kelp granules or a nori sheet, crumbled
Batter
- 3 Tablespoon chickpea flour
- ⅔ cup water to add gradually, till you get the desired consistency
- ½1 teaspoon apple cider vinegar
- 1 Tablespoon tahini or almond butter
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt by taste
- ½ teaspoon ground black pepper
- ½1 Tablespoon kelp granules or 2 nori sheet, crumbled
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1-2 כפיות מים לדילול במידת הצורך להוסיף בהדרגה
Bread Crumbs Coating
- 1 cup bread crumbs or breadsticks crumbs (grissini)
- ½ cup sesame seeds
- 1 teaspoon garlic powder
- 2 teaspoon kelp granules or a nori sheet, crumbled
- ⅛ teaspoon ground black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon salt
For Serving
- lemon wedges, aioli dressing, mayo with sriracha and water, cold beer
Instructions
Flour Mixture
- In a small bowl, mix flour, cornstarch, and seaweed powder well.
Batter
- Mix chickpea flour, water, and vinegar well, add almond butter, and mix, add water gradually, if too thick, till you get the right consistency.
- Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.
Bread Crumbs Coating
- Mix well the breadcrumbs and sesame with seaweed powder and the rest of the spices in a bowl; Transfer to a plate.
Mushrooms
- Tear the mushrooms in half lengthwise.
- Dip the mushrooms in the flour coating, shaking off excess; Dip in the batter and shake off excess, roll in the crumb coating, and place on a plate.
- Heat canola or sunflower oil in a medium 24-26 cm skillet; the oil should reach about half the height of the mushrooms (no need to deep fry)
- Transfer 4-5 mushrooms to the hot oil and fry on both sides until nicely golden (about two minutes on each side). You can use tongs. Remove and place on paper towels to absorb excess fat, and repeat with the rest of the mushrooms.
For Servings
- Serve with a quarter of a lemon, aioli dressing (mayonnaise mixed with minced garlic and a drop of water), mayo mixed with sriracha sauce, and cold beer.
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