Vegan Vega Fried Oyster Mushrooms
Ashley Rudolph
over 1 year ago
This vegan recipe for fried oyster mushrooms is a delicious and healthy alternative to traditional fried seafood. The oyster mushrooms have a meaty texture and a delicate flavor that pairs perfectly with the crispy coating. Serve them as an appetizer or as a main course with a side of vegan tartar sauce.
Cooking Time
20 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
180
Protein
8g
Fat
2g
Sat Fat
0g
Carbs
35g
Chole
0mg
Fiber
3g
Sugar
2g
Sodium
350mg
Ingredients
- 1 pound oyster mushrooms
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar
- Vegetable oil, for frying
Instructions
- Clean the oyster mushrooms by wiping them with a damp cloth or paper towel. Remove any dirt or debris.
- In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- In another shallow bowl, whisk together the plant-based milk and apple cider vinegar to create a vegan buttermilk substitute.
- Dip each oyster mushroom into the flour mixture, coating it evenly. Shake off any excess flour.
- Next, dip the coated mushroom into the vegan buttermilk mixture, ensuring it is fully coated.
- Return the mushroom to the flour mixture and coat it again, pressing the flour mixture onto the mushroom to create a thick coating.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully place the coated mushrooms into the hot oil, frying them in batches to avoid overcrowding the pan.
- Fry the mushrooms for 3-4 minutes, or until they are golden brown and crispy.
- Using a slotted spoon or tongs, transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.
- Serve the vegan fried oyster mushrooms hot with vegan tartar sauce or your favorite dipping sauce.
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