Mushroom Chicharon Recipe
Mushroom Chicharon is a Filipino vegetarian snack recipe made by thinly slicing, seasoning, and deep-frying mushrooms for a crispy texture.
Equipment
- 1 Sieve or Strainer
- 1 Frying Pot
Ingredients
- 300 grams of oyster mushroom
- 1 cup of all purpose flour
- ¾ cup of corn starch
- 1 tablespoon of onion powder
- 2 teaspoon of garlic powder
- 2 teaspoon of paprika powder
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- Vegetable canola oil for frying
Instructions
- Combine the flour, cornstarch, salt, black pepper, and all the seasonings in a large plate bowl.
- Place the mushroom into the seasoned flour mixture and gently coat them together. Set them aside.
- Pour enough oil into a frying pot to prepare for deep frying. Ensure the oil is hot enough before adding the mushrooms.
- Before placing the mushrooms into the oil, make sure to remove any excess cornstarch-flour mixture using the sieve or strainer.
- Fry the mushrooms in batches for 3-4 minutes or until they turn golden brown and crispy.
- Transfer the cooked mushrooms to a plate lined with a paper towel to remove excess oil. Serve with a spiced vinegar dip and steamed white rice. Enjoy!
Notes
- Avoid overcooking the mushroom to prevent having a bitter or burned flavor.
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Make sure the mushroom caps are dry before coating since excess moisture can impact coating and frying. Use a paper towel to pat them dry.
Nutrition
Calories: 475kcalCarbohydrates: 90gProtein: 7.5gFat: 6.1gSaturated Fat: 0.5gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 1.6gSodium: 891mgPotassium: 130mgFiber: 4.1gSugar: 1.1gVitamin A: 40IUVitamin C: 2mg
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