Deep Fried Oyster Mushrooms coated in Panko and Cornmeal

Deep Fried Oyster Mushrooms coated in Panko and Cornmeal

I tasted these mock clams at a vegan restaurant and loved them! The next day, I experimented cooking up a batch of oyster mushrooms and was delighted with the way the ‘clams’ turned out! The coating was airy and crisp, and there was a pleasant crunch to it. The texture of the mushroom inside was almost similar to clam strips

2 cups oyster mushrooms
1/4 cup panko breadcrumbs
1/4 cup fine cornmeal
1/4 tsp salt
1/2 dried herbs
1/4 paprika (optional)
1/2 cup flour
2 beaten eggs
vegetable oil for deep frying
scallions for garnish

  • Wash and towel dry the mushrooms gently. Cut into 2″ strips or thereabouts (approx. like clams strips)
  • Combine the cornmeal, panko, salt, herbs and paprika in a bowl
  • Lightly coat the mushroom pieces with flour, dip them in egg then roll them in the panko-cornmeal mixture
  • Drop them in the oil and fry until lightly browned
  • Garnish with sliced scallions and serve with tartar sauce

2 thoughts on “Veg Fried Clams (Fried Oyster Mushrooms)

  1. Jennifer Moore

    Using eggs makes this recipe vegetarian rather than vegan. I’m going to try using an egg substitute; I hope they turn out as pretty as yours 🙂

    1. admin Post author

      Drat – sorry about that – but you’re absolutely right – title change on the way! An egg substitute sounds like a great idea – the cornmeal-panko mix should help retain the crisp outside.

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