Ingredients
- 225 g oyster mushroom
- [Dry Ingredients]
- 1½ cup rice flour
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon old bay seasoning
- ½ teaspoon pepper
- ½ teaspoon paprika
- [Wet Ingredients]
- 2 cups water
- 1 tablespoon seasoned rice vinegar
- [Other ingredients]
- oil for frying
- 1 cup panko (I used GF rice panko)
- [Lemon Pepper Mayo]
- ½ cup vegan mayo
- 2 tablespoons lemon juice
- ¼ teaspoon lemon zest
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon salt
Directions
- 1. Trim the mushrooms. Remove any weird looking pieces. Then slice the mushrooms to have individual pieces. You are looking to have long strands of mushrooms. If they are bigger in size, you can slice them lengthwise.
- 2. In a large bowl, combine the dry ingredients. Mix, then add the water and the rice vinegar. whisk until smooth.
- 3. Heat a skillet on med-high heat, add oil, about ½ inch. Place the batter close by the skillet.
- 4. Add the panko to a bowl, then place next to the batter. Set up a plate lined with paper towels, or do as I do, use a baking sheet line with paper towels, topped with a wire rack for the fried calamari pieces.
- 5. To test out if the oil is hot enough for frying, dip a piece of mushroom in the bater, shake of the excess, then place in the bowl with the panko and coat. Drop in the oil carefully.
- 6. If it sizzles, the oil is hot enough and you can start dipping the mushroom pieces in the batter, than coating with the panko, then frying.
- 7. Fry on both sides for 2-3 minutes until golden brown. Monitor the heat closely. Transfer the cooked calamari pieces to the lined plate or baking sheet.
- 8. Prepare the lemon mayo or any dipping sauce you would like to serve with this oyster mushroom calamari.
- 9. Store in an airtight container for up to 3 days. Reheat leftovers in the oven so they can get crispy again.
Photos
