Fried Mushrooms with Lemon Chilli Salt
Crispy on the outside, tender cooked on the inside, these fried mushrooms are the vegan version of the classic fritto-misto. Perfect served on the table when entertaining or as part of a spread or 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, add the salt, black pepper, lemon zest and cayenne pepper. Mix thoroughly and cut the lemon into wedges. Set aside.
- Prepare the batter: In a mixing bowl, mix together the flour, baking powder and salt. Pour the soda water and mix until combined into a smooth batter. It should resemble thick double cream, so start with a little soda water and add more if needed.
- Prepare the mushrooms: Cut the mushroom in half and add to the bowl with the batter. Mix well until nicely coated.
- Cook the mushrooms: Heat the vegetable oil into a frying pan. Working in batches, use tongs or a fork to lift the mushrooms from the batter and carefully lower into the hot oil. Only add as many mushrooms to the pan as will fit without touching one another. Cook until the batter is very crispy and dark golden, for about 2 minutes on each side.
- 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 straightaway to avoid them going 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.
