0.0 – 0 reviews • Deep-Frying
| Level: |
Intermediate |
| Total: |
30 min |
| Active: |
20 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
30 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 2 cups aquafaba (chickpea water, from a 20-ounce can of chickpeas)
- 2 tablespoons Aleppo pepper
- 1 tablespoon ground kombu
- 1 tablespoon Urfa biber
- 1 tablespoon salt
- 4 quarts trumpet, oyster and portobello mushrooms
- 1 cup cornmeal
- 1/2 cup rice flour
- Vegetable oil, for frying
Instructions
- Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
- Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
- Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1107 |
| Total Fat |
83 g |
| Saturated Fat |
6 g |
| Carbohydrates |
80 g |
| Dietary Fiber |
8 g |
| Sugar |
17 g |
| Protein |
18 g |
| Cholesterol |
0 mg |
| Sodium |
1414 mg |
| Serving Size |
1 of 4 servings |
| Calories |
1107 |
| Total Fat |
83 g |
| Saturated Fat |
6 g |
| Carbohydrates |
80 g |
| Dietary Fiber |
8 g |
| Sugar |
17 g |
| Protein |
18 g |
| Cholesterol |
0 mg |
| Sodium |
1414 mg |