Crispy Fried Mushrooms with Lemon Chilli Salt
Crispy on the outside, tender on the inside, these fried mushrooms are the vegan version of the classic fritto misto. Perfect served when entertaining, as part of a spread, or as a side dish.
Substitutes:
- No mushrooms? Try with small pieces of butternut squash, pumpkin, sweet potato, fennel or courgette.
- No lemon? Use lime instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Ingredients:
270 g Mushrooms
90 g Plain flour
1 tsp Baking powder
a pinch of Salt
100 ml Soda water
½ cup Vegetable oil
For the lemon chilli salt:
1 tsp Flaky sea salt
1 tsp Lemon zest
a pinch of Black pepper
½ tsp Cayenne pepper
Recipe:
- Make the chilli salt: In a small bowl, combine the salt, black pepper, lemon zest, and cayenne pepper. Mix thoroughly and set aside. Cut the lemon into wedges for serving.
- Prepare the batter: In a mixing bowl, combine the flour, baking powder, and a pinch of salt. Gradually pour in the soda water, mixing until smooth. The batter should resemble thick double cream, so add more soda water as needed.
- Prepare the mushrooms: Cut the mushrooms in half and add them to the batter. Mix well to ensure they are evenly coated.
- Cook the mushrooms: Heat the vegetable oil in a frying pan over medium-high heat. Working in batches, use tongs or a fork to lift the mushrooms from the batter and carefully lower them into the hot oil. Make sure the mushrooms do not touch one another in the pan. Cook until the batter is crispy and dark golden, about 2 minutes per side.
- Drain and season: Use tongs or a slotted spatula to transfer the cooked mushrooms onto a rack or kitchen paper. Season generously with the lemon chilli salt and a squeeze of lemon juice. Serve immediately to prevent them from becoming soggy.
How to store
Store in an airtight container, in the fridge, for up to 3 days. Reheat in the oven or airfryer until crispy.
