by Maya Last Updated on 10 Comments
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These Paleo Fried Mushrooms are spiced with Indian spices for a flavorful side dish or snack!
Who doesn’t love fried mushrooms?! If you’re not into Indian spices you can totally leave all of them out and just to a standard fried mushroom. I promise they’ll be just as good!
I use the same batter that I normally use like in my Baja Fish Tacos. It’s super crunchy and sort of tempura like. If you let the mushrooms sit for too long after frying they will become soft though. Mushrooms contain tons of water so by letting them sit they release that into the batter. They’re still delicious and I doubt you’re having to wait 20 minutes to photograph them so it’s not an issue anyways. Oh the joys of being a food blogger.
One other quick note…Be sure to give them an extra sprinkle of salt as soon as they come out of the oil. While the batter is salted adding another sprinkle just pulls all the flavors out. They would also be amazing served with a mint chutney too! I didn’t have the patience for that this time around but it’s definitely on my mind for next time!
RECIPE CARD
Paleo Fried Mushrooms
These Paleo Fried Mushrooms are spiced with Indian spices for a flavorful side dish or snack!
Course Snack
Cuisine American
Keyword easy, quick
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2 servings
★ Review Print
Ingredients
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- 8 ounces button mushrooms (rinsed and dried)
- 1 cup tapioca flour
- 1 large egg
- 1/4 cup water
- 1/2 small white onion (minced)
- 1 clove garlic (minced)
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/2 cup coconut oil for frying
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Rinse mushrooms and dry well.
Whisk together remaining ingredients except for coconut oil until smooth.
Heat the oil in a shallow pot (I use a stainless wok) on high heat until hot. Dip a mushroom in the batter and drop in oil flipping almost immediately so the batter doesn't run off the sides. Repeat with a few mushrooms making sure not to overcrowd the pan. Flip occasionally onto all sides so they brown evenly. As soon as they are golden and crisp, remove and drain on paper towels. Sprinkle with additional salt and eat immediately.
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Reader Interactions
Ashley
ReplyWill this Recipe and your fried pickle recipe work with an air fryer?
Lauren
ReplyHi Ashley, Yes, they should both work in an air fryer!
Kendra
ReplyThese look amazing! Do you think I could use Arrowroot starch instead of Tapioca Starch?
Lauren
ReplyYes, totally!
Levan @ MyWifeMakes.com
ReplyI LOVE FRIED MUSHROOMS! My wife kinda hates them but I love them — so many potential seasonings it’s crazy. Plus it almost completely changes your idea of what a mushroom ‘should’ taste like. Love this Lauren! 🙂
Amy @ Accidental Happy Baker
ReplyYour photography on these is amazing. I love fried mushrooms, they are one of my favorites. I’ve never had any made with this combination of spices before, my interest is certainly piqued. Yummling for later. (pretty sure that’s not a word, but you know what I mean.)
Sabrina @ Dinner, then Dessert
ReplyI’ve never tried a fried mushroom before, they sound delicious! I can’t wait to try it!
Debra Worth
ReplyThe comment about needing to wait to eat food made me laugh. One time I offered some un-photographed banana bread and my husband asked if had not turned out.
The mushrooms look delicious, and like the idea of the spices in them.
Marlynn @UrbanBlissLife
ReplyI LOVE mushrooms but have never tried frying them before. This sounds delicious!
Michelle@healthiersteps
ReplyLove the Indian spices, sounds very flavorful. Thanks for the recipe!
