- 8 ounces oyster mushrooms
- 3/4 cup whole wheat flour
- 1 cup coconut milk (or other unsweetened non-dairy milk)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1 & 1/2 cups coconut oil (or vegetable or canola oil)
- Prep your oyster mushrooms by rinsing them and slicing them off of the stem, about 1/2 an inch from the head.
- Add coconut oil to a large pot or saucepan, so that the oil is about 1 inch deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer.
Your target is to get your oil to 375°F.
- Prepare your batter by adding whole wheat flour, coconut milk, salt, pepper, garlic powder, and onion powder to a shallow bowl and whisking to ensure there are no lumps.
- In a second shallow bowl, add your panko bread crumbs.
- Use your hands or a fork to dredge the mushrooms through the batter, until you're left with a thick coat of batter on each mushroom.
- Then, toss your battered mushrooms in the panko to coat.
- Carefully drop your battered and coated mushrooms into the hot oil, being careful not to overcrowd the pan. I usually fry 5-7 mushrooms at a time.
Fry for about 3-5 minutes on each side, until both sides are golden brown.
- Use a skimmer or sieve to remove the mushrooms from the oil and place them on a stack of 2 or 3 paper towels to soak up any excess oil.
- Transfer to a clean plate and serve hot.