Torn oyster mushrooms are mixed with a lightly seasoned batter made with starch and egg, and deep fried. A cross between tempura and crisp potato wedges, these mushroom fries are light and crisp, and just outrageously good.
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Mushroom Fries (Battered and Fried Crispy Oyster Mushrooms)

Course Appetizer, Side Dish
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Author Connie Veneracion

Ingredients

  • 300 to 400 grams fresh oyster mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large whole egg
  • 3/4 to 1 cup corn starch
  • oil for 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.
  • Dump 1/2 cup of starch into the mushrooms. Mix to distribute evenly. If the mixture appears too be 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 immediately with mayo and ketchup in separate bowls.