These healthy-ish, plant-based mushroom nuggets will be the hype of your next get-together. This easy snack is crispy, crunchy, and savory and pairs well with almost any dipping sauce.
Cook Time
10 minutes
Total Time
30 minutes
Yield
4 Servings
Ingredients
Vegetable oil, for frying
8 king trumpet mushroom
1/3 cup buckwheat flour
1/3 cup cornstarch
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup water
1 1/2 teaspoon chili powder
2 cups crushed cornflake
Sauce of choice, for dipping
Nutrition Info
Calories 59
Fat 6g
Carbs 0g
Fiber 0g
Sugar 0g
Protein 0g
How to Make It
1. Step
Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
2. Step
Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into ½-inch-thick rounds.
3. Step
In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
4. Step
Add the cornflakes to a separate medium bowl
5. Step
Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
6. Step
Working in batches, fry the mushrooms in the hot oil until golden brown, 3–5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
