Oyster mushrooms are separated into clusters and patted dry, then soaked in buttermilk for ten minutes. The buttermilk is what the flour clings to.
The dredge is flour and cornstarch with smoked paprika, garlic powder, salt and pepper. Clusters fry in batches at 350°F for three to four minutes until deep golden and crisp at every ruffled edge.
How to Make It
Buttermilk soak
Pat the mushroom clusters dry and soak them in the buttermilk for 10 minutes.
Dredge mixed
Mix the flour, cornstarch, paprika, garlic powder, salt and pepper.
Oil heated
Heat 2 inches of oil to 350°F.
Dredged
Lift the mushrooms from the buttermilk, dredge them thoroughly in the flour mixture and shake off the excess.
Fried
Fry in batches 3 to 4 minutes, turning as needed, until crisp and deep golden.
Drained and served
Drain on a rack, sprinkle with parsley and serve immediately.
What to Watch at the Fryer
Frying goes right when these three hold.
Before the first batch
Oil reads 350°F.
Cooler oil soaks into the coating.
Loading the pot
Clusters sit in one layer with room around them.
Crowding lowers the temperature and steams the coating.
After 3 to 4 minutes
Deep golden and crisp at the ruffled edges.
Pale coating goes soft as it cools.
Ingredient Notes
- Cultivated oyster mushrooms
- One pound from a shop or grocer, separated into small clusters.
- Buttermilk
- One cup for a ten-minute soak.
- Cornstarch
- Half a cup in the dredge, for crunch.
Success Tips
- Press the dredge into every fold of the mushroom so the ruffles coat evenly.
- Fry a few clusters at a time; crowding drops the oil temperature.
- Salt lightly again as they come out of the oil if you like.
Why This Recipe Works
- Ruffled mushroom edges catch the dredge and fry into crisp points.
- Cornstarch in the flour keeps the coating light and crunchy.
- A buttermilk soak gives the flour something to stick to.
- Draining on a rack keeps the underside from going soft.
Serving Ideas
Pile them on a plate hot from the fryer and scatter parsley over the top.
Storage and Reheating
Refrigerate
They are at their crispest straight away; leftovers can be re-crisped on a rack in a hot oven.
Frequently Asked Questions
Which mushrooms should I use?
Cultivated oyster mushrooms bought from a shop or grocer.
Is there a dipping sauce?
No sauce is included; they are finished with parsley.
