Tandoori Breaded Fried Mushrooms with Yogurt Dipping Sauce
These fried mushrooms are perfectly crispy and thoroughly delicious! Pop 'em in your mouth and enjoy!
Ingredients
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 cup water
- 1/3 cup tandoori marinade
- 1/2 cup plain fine breadcrumbs
- 8 ounces small white button mushrooms, brushed clean
- For the Yogurt Dipping Sauce:
- 1/2 cup plain yogurt (vegans: use vegan yogurt)
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1 tablespoon finely chopped cilantro
- 1 teaspoon lemon juice
Instructions
- For the dipping sauce, combine all the ingredients and refrigerate for at least 30 minutes.
- For the mushrooms, mix the flour, baking powder, water and tandoori marinade in a small bowl. Place the bread crumbs in another small bowl. Dip the mushrooms, one at a time, into the tandoori mixture, then dip them into the bread crumbs, turning to coat evenly. Set aside on a plate and repeat the process with all the mushrooms.
- Heat 2 to 3 inches of oil in a deep fryer or heavy saucepan to 375 degrees. Fry a few mushrooms at a time, 1½ to 2 minutes, or until deep golden brown, turning over several times. Do not exceed 2 minutes or the mushrooms will release too much liquid, preventing your fried mushrooms from being crispy.
- Remove mushrooms from the oil and set on paper towels to drain. Serve immediately with the dipping sauce.
Nutrition
Serving: 4ounces | Calories: 286kcal | Carbohydrates: 51g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 526mg | Potassium: 743mg | Fiber: 3g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 3.4mg | Calcium: 210mg | Iron: 3.7mg
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