“WE HAVE JUST LEFT REALITY” with this crispy Fried Oyster Mushroom Recipe!

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Put 1 cup of flour on one plate. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes.
2. Put 1/2 cup flour on a second plate, season with salt, and pour in the almond milk. Whisk until the flour dissolves. On the other plate, add a generous pinch of salt, pepper, oregano, onion powder, garlic powder, smoked paprika, cumin and cinnamon, and mix.
3. Coat the oyster mushrooms in the dry mix, then the wet mix, then the dry mix again, topping up the flour or almond milk as needed, until all are coated.
4. Mix the chickpea mayo and sriracha to make the dipping sauce.
5. Heat 2 cups avocado oil in a frying pan on medium for 2-3 minutes. Insert a bamboo chopstick: when fast-moving bubbles form around it, the oil is ready.
6. Carefully add the mushrooms in small batches so the pan is not overcrowded. Fry for 3-4 minutes, flip, and fry for another couple of minutes.
7. Move the fried mushrooms to a cooling rack and rest for about a minute.
8. Serve sprinkled with salt and chopped parsley, with lemon wedges and the dipping sauce.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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