These fried oyster mushrooms are crispy, golden, and packed with savory flavor. I love how the double batter gives them a crunchy vegan fried chicken-style coating, making them perfect for snacks, appetizers, or sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
150 g oyster mushrooms
1 ½ cups plain flour
1 ½ teaspoons paprika powder
¼ teaspoon cayenne pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
Cracked black pepper
1 teaspoon turmeric powder
1 teaspoon salt
Oil for frying
Creamy BBQ sauce
Directions
I wipe the oyster mushrooms with a damp paper towel to remove any dirt.
I combine the flour, paprika, garlic powder, onion powder, turmeric, cayenne, salt, and cracked black pepper in a large bowl.
Then I add ⅓ cup of the seasoned flour mixture to a second bowl with ¾ cup water, then whisk until smooth.
I dip each mushroom into the wet batter, then coat it in the dry flour mixture.
I dip each mushroom back into the wet batter, then coat it again in the flour mixture until fully covered.
Next I heat oil in a pot over high heat, then fry the mushrooms in batches until they are golden and crispy on all sides.
I transfer the fried mushrooms to paper towels to remove excess oil, then place them on a cooling rack to help keep them crisp.
I serve them hot with creamy BBQ sauce or my favorite dipping sauce.
Servings and Timing
This recipe makes 2 servings.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: 387 kcal
Variations
I like adding smoked paprika for a deeper smoky flavor. I can also use a little more cayenne when I want extra heat. For a sandwich version, I place the fried oyster mushrooms in a bun with lettuce, pickles, and creamy BBQ sauce. I also like serving them over a salad when I want something lighter but still crispy.
Storage/Reheating
I store leftover fried oyster mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, I use an oven or air fryer until they are hot and crispy again. I avoid microwaving them because it can make the coating soft.
FAQs
Can I make fried oyster mushrooms in an air fryer?
Yes, I can air fry them, but I like spraying them lightly with oil first so the coating turns crisp and golden.
Can I use another type of mushroom?
I prefer oyster mushrooms because their shape and texture work really well, but large pieces of king oyster mushrooms can also work.
Why do I double batter the mushrooms?
I double batter them because it creates a thicker, crunchier coating that feels more like vegan fried chicken.
Can I make this recipe gluten-free?
Yes, I can use a gluten-free all-purpose flour blend instead of plain flour.
What sauce goes best with fried oyster mushrooms?
I love creamy BBQ sauce, but ranch-style vegan dip, spicy mayo, or garlic sauce also taste great.
Conclusion
These fried oyster mushrooms are crispy, flavorful, and easy to make in just 20 minutes. I love serving them hot with a creamy dipping sauce for a satisfying vegan comfort food dish.
📖 Recipe:
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Fried Oyster Mushrooms
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegan
Description
These fried oyster mushrooms are crispy, golden, and packed with savory flavor. A double coating creates a crunchy vegan fried chicken-style texture that is perfect for snacking, dipping, or serving in sandwiches.
Ingredients
150 g oyster mushrooms
1 1/2 cups plain flour
1 1/2 teaspoons paprika powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
Cracked black pepper, to taste
3/4 cup water
Oil for frying
Creamy BBQ sauce, for serving
Instructions
- Wipe the oyster mushrooms with a damp paper towel to remove any dirt.
- In a large bowl, combine the flour, paprika, garlic powder, onion powder, turmeric, cayenne pepper, salt, and cracked black pepper.
- Transfer 1/3 cup of the seasoned flour mixture to a second bowl. Add the water and whisk until a smooth batter forms.
- Dip each mushroom into the wet batter, then coat it in the dry flour mixture.
- Dip each mushroom back into the wet batter and coat again in the dry flour mixture until fully covered.
- Heat oil in a pot over high heat.
- Fry the mushrooms in batches until golden brown and crispy on all sides.
- Transfer the fried mushrooms to paper towels to remove excess oil, then place them on a cooling rack to maintain crispness.
- Serve immediately with creamy BBQ sauce or your preferred dipping sauce.
Notes
Use smoked paprika for a deeper smoky flavor.
Add extra cayenne pepper for more heat.
For a sandwich, serve in a bun with lettuce, pickles, and BBQ sauce.
Substitute gluten-free all-purpose flour to make the recipe gluten free.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer for the best crispy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
