Crispy Mushroom Fritters
Crispy Mushroom Fritters
Ingredients
For the Mushroom Fritters
- 300 g button mushrooms
- water, for boiling
- 1/2 cup all-purpose flour
- 1/2 cup corn flour
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon garlic paste
- 1/2 teaspoon chilli paste, adjust to taste
- 1 teaspoon lemon juice
- salt, to taste
- water, as required to make a smooth batter
- 1 cup crushed corn flakes
- oil, for deep frying
For Serving
- chilli mayo
- garlic mayo
Instructions
- 1
Lightly trim the stems of the mushrooms using a knife. Bring a pot of water to a boil. Boil the mushrooms in the water for 45 seconds only. Drain the boiled mushrooms well using a strainer and then place them on a paper towel. Gently pat them with another paper towel to remove excess moisture.
⏱️ 5 min
- 2
In a bowl, add the all-purpose flour, corn flour, salt (to taste), Kashmiri red chilli powder, black pepper powder, Italian seasoning, garlic paste, and chilli paste. Add the lemon juice. Gradually add water, a little at a time, and whisk continuously to make a smooth, lump-free batter. The batter should have a light orange color and a consistency that coats the back of a spoon.
⏱️ 5 min
- 3
Dip each mushroom into the prepared batter, ensuring it is fully coated. Then, immediately transfer the battered mushroom to the crushed corn flakes. Double coat the mushroom with the crushed corn flakes for extra crunch, pressing the corn flakes onto the mushroom by hand to adhere them well.
⏱️ 10 min
- 4
Place the coated mushrooms on a plate or tray and refrigerate for 15 minutes. This step helps the coating set and prevents it from falling off during frying.
⏱️ 15 min
- 5
Heat oil for deep frying in a deep pan over medium to high heat. To test if the oil is hot enough, drop a small piece of batter into it; it should sizzle and float to the surface immediately. Once the oil is hot, carefully place the coated mushrooms into the oil using a slotted spoon or tongs, being careful not to overcrowd the pan. Fry the mushrooms until they turn golden brown and are super crispy, typically 2-3 minutes per batch.
⏱️ 8 min
- 6
Remove the fried mushrooms from the oil using a slotted spoon and place them in a strainer or on a plate lined with paper towels to drain any excess oil. Serve the crispy mushroom fritters hot with chilli mayo and garlic mayo. Optionally, sprinkle with a white powder (such as grated cheese or a spice blend) before serving. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mushroom Fritters
For the Mushroom Fritters
- 300 g button mushrooms
- water, for boiling
- 1/2 cup all-purpose flour
- 1/2 cup corn flour
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon garlic paste
- 1/2 teaspoon chilli paste, adjust to taste
- 1 teaspoon lemon juice
- salt, to taste
- water, as required to make a smooth batter
- 1 cup crushed corn flakes
- oil, for deep frying
For Serving
- chilli mayo
- garlic mayo
Instructions
- 1
Lightly trim the stems of the mushrooms using a knife. Bring a pot of water to a boil. Boil the mushrooms in the water for 45 seconds only. Drain the boiled mushrooms well using a strainer and then place them on a paper towel. Gently pat them with another paper towel to remove excess moisture.
⏱️ 5 min - 2
In a bowl, add the all-purpose flour, corn flour, salt (to taste), Kashmiri red chilli powder, black pepper powder, Italian seasoning, garlic paste, and chilli paste. Add the lemon juice. Gradually add water, a little at a time, and whisk continuously to make a smooth, lump-free batter. The batter should have a light orange color and a consistency that coats the back of a spoon.
⏱️ 5 min - 3
Dip each mushroom into the prepared batter, ensuring it is fully coated. Then, immediately transfer the battered mushroom to the crushed corn flakes. Double coat the mushroom with the crushed corn flakes for extra crunch, pressing the corn flakes onto the mushroom by hand to adhere them well.
⏱️ 10 min - 4
Place the coated mushrooms on a plate or tray and refrigerate for 15 minutes. This step helps the coating set and prevents it from falling off during frying.
⏱️ 15 min - 5
Heat oil for deep frying in a deep pan over medium to high heat. To test if the oil is hot enough, drop a small piece of batter into it; it should sizzle and float to the surface immediately. Once the oil is hot, carefully place the coated mushrooms into the oil using a slotted spoon or tongs, being careful not to overcrowd the pan. Fry the mushrooms until they turn golden brown and are super crispy, typically 2-3 minutes per batch.
⏱️ 8 min - 6
Remove the fried mushrooms from the oil using a slotted spoon and place them in a strainer or on a plate lined with paper towels to drain any excess oil. Serve the crispy mushroom fritters hot with chilli mayo and garlic mayo. Optionally, sprinkle with a white powder (such as grated cheese or a spice blend) before serving. Enjoy!
⏱️ 2 min