Fried Oyster Mushrooms
Crispy coconut oyster mushrooms with red pepper jelly dipping sauce
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon pepper
- ¾ cup lime-flavored seltzer water
- 2 cups unsweetened shredded coconut
- 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.
Nutrition
Calories: 434kcalCarbohydrates: 56gProtein: 7gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 577mgPotassium: 271mgFiber: 7gSugar: 17gVitamin A: 2IUVitamin C: 3mgCalcium: 53mgIron: 3mg
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