Oyster Mushrooms Fritters. 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. You can do this in batches since overcrowding the pot will make the temperature drops too much, not desirable when deep frying.

A similar Recipe, Batter Fried Oyster Mushrooms, can be made using the same Batter but whole Oyster Mushrooms. Heat up some oil for deep frying. Fry the mushrooms until lightly brown. You can cook Oyster Mushrooms Fritters using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Oyster Mushrooms Fritters

Prepare 150-200 gr of oyster mushrooms.
Prepare of Your favorite tempura flour mix.
You need of (You can also use fried chicken flour mix).
You need of Cold water.
You need of Oil for deep frying.
Prepare of Spicy Ketchup (optional).
Prepare 5 tbsp of tomato ketchup.
It's 2 tbsp of sambal sauce.
You need 1/2-1 tsp of chilli powder.
You need of Soup (optional).
It's 600 ml of water.
It's 1-2 tsp of sauteed garlic.
Prepare 1/2 tsp of mushroom seasoning (to taste).
You need of Salt and pepper, light soy sauce (to taste).
Prepare 2 tsp of chopped celery.
You need 2 tsp of chopped scallions (optional).

Serve the fritters with your favorite chili sauce. Bakwan (Indonesian fritters) is a popular snack and side dish consumed in Indonesia. The most basic one is made with a mixture of cabbage and carrot, though shrimp and corn are also popular choices. This recipe for bakwan jamur is using white button mushrooms as the main ingredient.

Oyster Mushrooms Fritters instructions

Here's a photo of the oyster mushrooms just in case you're not familiar with it..
Mix the ingredients for the spicy ketchup. Set aside..
If you plan to eat with the soup, let's prepare the soup first. Boil the water, add the sauteed garlic, salt and pepper, light soy sauce, and chopped celery. Simmer in very low heat. The chopped scallions may be added later..
Mix the tempura flour and cold water according to the package. Set aside and store in the fridge while preparing for the mushrooms..
Clean the mushrooms using kitchen paper (do not wash the mushrooms in water). Shread each mushroom into strings..
Heat oil in a deep frying pan over medium heat. Stir the cold tempura batter until it's well mixed..
I don't use kitchen thermometer so I have to test the oil. If the oil is not hot enough then the mushrooms will become oily..
Put one string of mushroom in the tempura batter and put in the heated oil. If it's quickly turned into golden brown then we can fry the rest of the mushrooms..
Using chopstick or tong, put some of the shredded mushrooms into the tempura batter. Quickly mix and put into the frying oil..
Fry the mushrooms in batches until soft golden brown..
Serve warm with the hot soup, steamed rice and the spicy ketchup..

It is a very unusual choice, but I love the result. Fold in the oysters and their liquor until they are evenly coated. Heat the vegetable oil in a large skillet until very hot. Turn carefully and brown the other side. Oyster mushrooms are a type of edible mushrooms that have a really good taste, amazing texture and an oyster shape.