Air fryer recipe · Starters
Mushroom 65
Crisp battered mushrooms tossed in a fiery curry-leaf and red-chilli tempering.
- 22 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 3.0 gprotein
- 15.4 gcarbs
- 0.5 gfat
- 1.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Corn flour4 tbsp
- Rice flour2 tbsp
- Red chilli powder1.5 tsp
- Curry leaves2 sprigs
- Ginger-garlic paste1 tbsp
Method
Marinate the mushrooms
Toss the caps with ginger-garlic paste, half the chilli powder and a pinch of salt, then let them sit for ten minutes. The salt draws out a little moisture that helps the flour stick.
Build the crust
Sprinkle over the corn flour and rice flour and toss until each mushroom wears a dry, dusty coat. Mist lightly with water if any patches look bare, then add a fine spray of oil.
Toast the tempering
In a small pan, warm a teaspoon of oil and crackle the curry leaves with the remaining chilli powder for thirty seconds. Set this fragrant oil aside to toss the fried mushrooms in later.
Preheat
Heat the air fryer for three minutes so the coating crisps fast on contact. A cold start tends to make the crust gummy.
Fry and toss
Arrange the mushrooms in one layer and cook at 200C for 13 minutes, shaking twice for even crunch. While hot, fold them through the curry-leaf tempering and serve immediately.
