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Fried Oyster Mushrooms

by Adrian Acquado 12 Jan 2024 0 Comments

These Fried Oyster Mushrooms turn out super crispy with a double batter and are so easy to make!

Perfect for those nights when you feel like something crunchy and fried. They also make a great appetizer for a get together or on game day too.


  • Oyster mushrooms are the star of the show! They’re so pretty and a delicate mushroom with a subtle taste, which allows them to be seasoned and absorb any flavor you add
  • Flour is used for the batter. I’ve used plain all purpose flour to make both the dry and wet batter. Whole-wheat flour can also work. I haven't personally tried gluten free flour for this recipe but I think they should be fine too!
  • Spices are used to enhance flavour and colour into the beautiful oyster mushrooms. I’ve used a mix of paprika, tumeric, garlic powder, onion powder and cayenne pepper
  • Oil for frying - make sure to use a neutral oil with a high smoke point when frying food. I’ve used canola oil but some other options are avocado oil, sunflower oil, grape seed oil and even vegetable oil


Time needed: 20 minutes


  1. Clean mushrooms

    Wipe oyster mushrooms with a damp paper towel to remove any dirt

  2. Prepare spice mix

    In a large bowl, add the flour and all the spices, salt and black pepper. Mix together until well combined

  3. Prepare batter

    In a second bowl, take ⅓ cup flour from the mixture and add with ¾ cups of water. Whisk together until to achieve a smooth batter consistency

  4. Coat mushrooms in batter

    Dip each mushroom into the wet batter mixture then into the dry batter. Double coat each mushroom back into the wet batter and then back in the flour mixture, making sure the mushrooms are fully coated in flour

  5. Time to fry

    Heat oil in a pot over high heat and carefully drop mushrooms into the oil one at a time in batches. Don't overcrowd the pot, you can fry a few at a time depending on how large your pot is. Let them fry for a few minutes until nice and golden brown

    Remove and place on paper towels to remove excess oil, then place on a cooling rack to keep crispy until the rest is done. Enjoy with your favourite dipping sauce!


  1. Don't wash mushrooms with water, this will make them watery and mushy. Instead, use a damp paper towel to clean them and remove any dirt
  2. Double coat mushrooms to make them super crispy! Just make sure you get all the corners of the mushrooms so they're fully coated for the ultimate crunch
  3. Create more batter if needed. If you run out of the wet batter when coating the mushrooms, add more of the flour mixture with water to create more batter
  4. Test the oil is ready before frying. Do this by dropping a pinch of flour into the oil. If it starts to bubble, its ready!
  5. Don't overcrowd the pot. You can fry a few at a time in batches depending how large your pot is.
  6. Remove excess oil with paper towels and place on a cooling rack. After removing the excess oil place on a cooling rack until all the mushrooms are done. This will keep them crispy until you're ready to eat


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