Chili Crisp Oyster Mushroom Bites

Ingredients

• 24 oyster mushroom caps (Cleaned with a brush; remove stems if preferred.)
• grapeseed oil (For frying; use enough to submerge or generously cover the mushrooms. Amount will vary by pan size, and some oil will remain after frying.)
• 1 cup spelt flour (For the wet batter.)
• 1.5 cup sparkling water (Cold sparkling water is ideal for a light batter.)
• 1 tsp garlic (Minced.)
• 2 tsp onion (Minced.)
• 0.5 tsp chili powder
• chili crisp oil (To taste. It may be mixed into the wet batter or reserved as a sauce for the fried mushrooms.)
• 0.5 cup spelt flour (For the dry batter.)
• 0.5 cup cornstarch or rice flour (Use either cornstarch or rice flour.)
• 1 tsp paprika
• 0.5 tsp cumin
• 0.5 tsp Italian seasoning
• salt (To taste.)
• black pepper (To taste.)

Steps

1. 1

   Clean the oyster mushroom caps with a soft brush if needed. Trim away the stems if preferred, keeping the caps as intact as possible.

2. 2

   Pour grapeseed oil into a heavy skillet, Dutch oven, or other suitable frying pan. Heat the oil to 350–375°F (175–190°C), checking with a thermometer if available.

3. 3

   In a bowl, combine the spelt flour, sparkling water, minced garlic, minced onion, chili powder, and chili crisp oil to taste. Stir just until a smooth, pourable wet batter forms; do not overmix.

4. 4

   In a separate bowl, whisk together the spelt flour, cornstarch or rice flour, paprika, cumin, Italian seasoning, and salt and pepper to taste.

5. 5

   Dip each cleaned mushroom cap into the wet batter, turning it to coat all sides and allowing excess batter to drip back into the bowl.

6. 6

   Transfer the wet-battered mushroom to the dry mixture. Toss and press gently so the seasoned dry coating adheres to the surface.

7. 7

   Carefully lower the coated mushrooms into the 350–375°F oil in batches, taking care not to overcrowd the pan or cause the oil temperature to drop sharply.

8. 8

   Fry the mushroom bites until the coating is golden brown and crisp, turning as needed for even browning. This should take approximately 3–5 minutes per batch, depending on the size of the caps and the oil temperature.

9. 9

   Remove the fried mushrooms with tongs or a slotted spoon and drain briefly on a rack or paper towels. Serve immediately while hot and crisp, with additional chili crisp as a sauce if desired.

Notes

The recipe specifies chili crisp to taste, so adjust it according to your preferred spice level. For a milder or more controllable result, omit it from the wet batter and serve it as a sauce after frying. Fry in batches to preserve the crisp coating.

Nutrition per serving

• appetizer
• snack
• vegan
• vegetarian
• dairy-free
• egg-free
• crispy
• deep-fried