Preparation

Crack the Eggs into a medium Mixing Bowl. Add in the All Purpose Flour, Club Soda, White Pepper and Kosher Salt. Whisk the mixture until the Batter has Thickened. Once Thickened, the Batter is ready for the Oyster Mushrooms.

The Oyster Mushrooms should be in clusters of about 1-3 Mushrooms when you rinse them and dry them. The dried Oyster Mushrooms should then be Diced Parmentier so that they are an appropriate size to be included in a Fritter.

Method

To begin the active phase, add the Diced Oyster Mushrooms to the already prepared Batter. Give the mixture a gentle stir to make sure that you have a uniform distribution of Oyster Mushroom in the Batter.

Next, place a medium Saucepan over Medium/High Heat and pour in the Canola Oil. Once the Canola Oil’s Smoke Point has been reached, you can begin Pan Frying.

Use a Slotted Spoon to transfer  3-5 portions of Oyster Mushroom Batter to the hot Canola Oil at a time. Let them fry until each is golden brown all the way around, then use the Slotted Spoon (or Tongs) to fish the Oyster Mushroom Fritters from the Saucepan. Transfer them to a Paper Towel to drain any excess Fat. Repeat the process until you have used up all of your Oyster Mushroom Fritter Batter.

Serve the Oyster Mushroom Fritters hot, potentially paired with a Tarragon Chive Aioli as a Dipping Sauce. These Oyster Mushroom Fritters should not be cooked in advance. They will not hold well.

A similar Recipe, Batter Fried Oyster Mushrooms, can be made using the same Batter but whole Oyster Mushrooms.