Jamur Goreng Krispi - Crispy Oyster Mushroom Fritters

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 150 gram oyster mushroom (Indonesian: jamur tiram), tear into bite size pieces
• enough oil for deep frying
• Batter
• 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
• 1/2 teaspoon sugar
• 1/2 teaspoon ground white pepper (Indonesian: bubuk lada putih)
• 1/2 teaspoon baking soda (Indonesian: soda kue)
• Condiments
• tomato sauce (Indonesian: saus tomat)
• chili sauce (Indonesian: saus cabe botolan)

Instructions

1. Mix all batter ingredients until smooth, drop oyster mushroom into the batter and mix well.
2. 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.
3. 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.
4. 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.