Mushroom fries (battered crispy oyster mushrooms)
Frying the mushrooms in batches at the correct temperature ensures that they stay in the oil only long enough to turn the batter into a light and crispy crust. If the oil is not hot enough, or if you cook too many pieces at a time and the temperature drops, your mushroom fries will be greasy.
Ingredients
- 500 grams fresh oyster mushrooms
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 large egg
- ¾ to 1 cup corn starch
- ½ teaspoon baking powder
- cooking oil for deep frying
Instructions
- Tear large mushrooms vertically into two to three portions.
- Place all the mushrooms in a large mixing bowl and toss with the salt and pepper.
- In a small bowl, beat the egg then pour into the bowl with the mushrooms. Mix well to coat each piece of mushroom with egg.
- Whisk together half of the starch with the baking powder and dump into the bowl with the egg-coated mushrooms.
- Mix to distribute evenly. If the mixture appears too wet, you may add another quarter cup of starch. For a thicker coating, use all of the starch.
- Heat the wok. Pour in enough cooking oil to reach a depth of at least three inches at the center.
- When the oil reaches 350F, fry the oyster mushrooms in batches until golden and crisp.
- Drain the cooked mushrooms on a rack, cook the next batch, and so on, until all the mushrooms have been fried.
- Serve the crispy oyster mushrooms fries immediately with spicy mayo for dipping.