dietary profile: Vegan, Vegetarian, Gluten Free
Here is a gluten-free take on frying with Everett’s Fusions leading the way with the flavor. Country fried mushrooms are rich and delicious. With the garbanzo flour, we pack extra protein into the dish to really satisfy.
Makes 4 servings
1 15 oz can of garbanzo beans
4 Tbsp Everett’s Paprika Garlic Fusion
1/2 cup of garbanzo flour
1/2 cup of rice flour
1 cup corn flakes, smashed
8 large pieces of oyster mushroom clusters, each about the size of a coaster. You can use any mushroom or veggie that has enough texture to hold the batter.
2 cups peanut oil
- Into a small bowl, drain the and reserve the liquid from the garbanzo beans. For this recipe, we’re more interested in the liquid, called aquafaba, but you can season the beans with 1 Tbsp of Celery Sage Fusion and serve them on the side or just store them in the fridge for another time. A few other ways to use the garbanzo beans and pair with this dish are with Three Bean Salad or Chickpea “Egg” Salad. This should be about 1 cup of liquid add water if need be.
- In a large shallow bowl, mix the flours and Fusion thoroughly until the color is consistent. Taste and add more Fusion, salt and pepper, as you like it. The taste may be a bit on the salty side as cooking will tone it down.
- Place the corn flakes in a separate large shallow bowl and smash them in your hands .
- Coat each piece of mushroom piece with aquafaba and dust in the flour mixture and then in the corn flakes. Repeat to double coat each piece if you like thicker batter.
- In a frying pan, heat 1 cup of peanut oil to medium.
- Drop in each piece and cook for 3 minutes. The cooked side will have turned a medium brown.
- Flip each piece and cook for 3 more minutes. The cooked side will have turned a medium brown. Work in small batches and repeat steps 6 and 7 with additional batches.
- Set cooked pieces on paper towel to drain off oil and allow to sit for 2 more minutes before serving.
- Add your favorite dipping sauce or gravy or just eat as is.