Description
Crispy coconut oyster mushrooms are an outstanding appetizer.
Ingredients
Scale
1 cup flour
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon pepper
3/4 cup lime-flavored seltzer water
2 cups unsweetened shredded coconut (I like Bob’s Red Mill )
1 cup fine dry breadcrumb
18 oyster mushroom caps
vegetable oil ( for frying)
salt
Red Pepper Dipping Sauce
½ cup red pepper jelly
1 tablespoon seasoned rice vinegar
1-teaspoon Asian fish sauce or soy sauce
Instructions
- In a mixing bowl, whisk flour, salt, ginger, pepper and seltzer until smooth.
- Combine coconut and breadcrumbs in a large zippered bag.
- Dip each mushroom in batter letting excess drip back into bowl.
- Drop mushroom into bag and gently shake to coat with coconut crumbs. (At this point the mushrooms can be placed on a rack in the refrigerator until ready to serve.)
- Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
- Fry mushrooms, in batches, 1 to 2 minutes or until golden brown.
- Drain on paper towels. Sprinkle lightly with salt. Serve with dipping sauce.
- To make the dipping sauce, in small saucepan over low heat, stir all the ingredients together until jelly is melted and blended.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: appetizer
- Method: fry
- Cuisine: Asian