Jamur Goreng Krispi – Crispy Oyster Mushroom Fritters
Oyster mushroom is one of the most commonly found mushroom in Indonesia, and one of the cheapest too. It is not surprising then that we have so many dishes made with this as the main ingredient. One of the latest dish that crops up using this mushroom is jamur goreng krispi, or crispy oyster mushroom fritters. Basically this is our version of tempura mushroom, with Indonesian spices incorporated in the batter. Once all the mushrooms are used up, I like to deep fry the leftover batter until fluffy and crispy, pretty much what I do with leftover tempura batter too, so… yummy. ♥
- 150 gram oyster mushroom (Indonesian: jamur tiram), tear into bite size pieces
- enough oil for deep frying
- 100 gram all purpose flour (Indonesian: tepung terigu)
- 100 ml water
- 1 egg
- 2 cloves garlic (Indonesian: bawang putih), grated
- 1 teaspoon ground coriander (Indonesian: bubuk ketumbar)
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon ground white pepper (Indonesian: bubuk lada putih)
- ½ teaspoon baking soda (Indonesian: soda kue)
- tomato sauce (Indonesian: saus tomat)
- chili sauce (Indonesian: saus cabe botolan)
- Mix all batter ingredients until smooth, drop oyster mushroom into the batter and mix well.
- Deep fry the coated mushrooms until golden brown and crispy. Drain on wire rack/paper towel. You can do this in batches since overcrowding the pot will make the temperature drops too much, not desirable when deep frying.
- If you have any leftover batter, you can thinly stream this into the hot oil to make crispy flakes (very much like how you would make kremes or tempura flakes). Drain the flakes on paper towel.
- Serve the crispy mushroom fritters and flakes immediately. In Indonesia, we love dipping this in tomato sauce and/or chili sauce, but they are delicious as is.