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!
Paleo Fried Mushrooms
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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
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.