Crackling Mushrooms- Crispy Fried

Crackling Mushrooms- Crispy Fried
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We have always been having this dish (i.e. Crackling Mushrooms) in a restaurant (i.e. sun moon and potato) where we have been frequenting for a couple of years, crisply fried mushrooms with mayonnaise and dil dip has been an amazing starter 😊 . So here I am trying to replicate this dish.

Deep frying, creates a mushroom that’s moist and delicious inside with a crispy coating on the outside. Whether using white buttons or exotic oysters, they make a great party appetizer, here I have used button mushrooms and quartered them.

The first time I tried it was a runaway success and also hit with my wife and daughter, well they are my official tasters πŸ˜Šβ€¦! The secret is the oil has to be hot and the mushroom dipped and coated with breadcrumbs should start frying as soon as it hits the oil, otherwise it breaks and become soggy.

Crackling Mushrooms

To test the oil if it is at the right temperature for frying, we need to test by throwing in a piece of bread or mushroom if it fries instantly rises to the surface then the oil is ready for frying. Keep the batter ready and the breadcrumbs so that you dip and coat and put for deep frying immediately. Tried using a toothpick to start it was wasting a lot of time so started to do with hands it was much quicker 😊.

Here I have served along with Szechwan sauce, but if you serve it with mayonnaise dip infused with dilΒ both will make a great combination…..!

Crackling Mushrooms
5 from 1 vote

Crackling Mushrooms- Crispy Fried

Nutritional Value: 297 Calories / Serving i.e. Fat 40 cal Carbs 215 cal Protein 42 cal

Course Snack
Cuisine Chinese
Keyword Crispy fried mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 297 kcal
Author Kalyon Subbarao


  • 1 Lb Button/Oyster Mushroom
  • 1 Cup Flour
  • Β½ Cup Corn Flour
  • Β½ tsp Baking Powder
  • 2 tsp crushed fresh pepper
  • Salt to taste
  • Oil for frying
  • Water for mixing the batter


How to Make Crackling Mushrooms- Crispy Fried

  1. One would require two bowls. In one mix the flour, corn flour, baking powder, salt and pepper thoroughly into a batter. Pour the breadcrumbs in the other bowl. Meanwhile, fill a deep and heavy bottomed skillet with the frying oil.

  2. Dip the mushrooms into the batter. let any excess batter drip off and then roll them in the breadcrumbs until they're dry to the touch. See to that the mushrooms are coated with the breadcrumbs from all sides, repeat for all the mushrooms.

  3. Drop the breadcrumb-coated mushrooms in the skillet one by one. use tongs or deep-frying tempura tongs to avoid burning yourself. Allow them to deep fry until they are a golden brown, turning over to make sure they fry from all sides.

  4. Remove the mushrooms with tongs or deep-frying tempura tongs and allow them to drain on a paper towel. Serve right away. Crispy from outside but moist from inside.

Recipe Notes

  • Make sure when you dip the mushroom in the batter, the excess batter should drip and then roll it in breadcrumbs and fry.
  • Every recipe recommends for panko breadcrumbs, but here the normal bought of bakery also works fine 😊.
  • Don't overcrowd the pan allow them enough space to be turned around, if you have a lot of mushrooms do them in smaller batches rather than one big batch, to avoid them getting soggy or ending up with half fried mushrooms.


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