Air fryer recipe · Snacks
Crispy Mushroom Popcorn
Bite-sized spiced nuggets of crunchy mushroom that disappear by the handful.
- 18 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 5.0 gprotein
- 19.3 gcarbs
- 1.3 gfat
- 1.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Small button mushrooms300 g
- Buttermilk1/2 cup
- Seasoned flour mix3/4 cup
- Cayenne pepper1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
Method
Halve into bites
Cut the mushrooms into small, bite-sized pieces so they crisp up like popcorn nuggets. Keep them roughly even in size so they all cook at the same rate and none stay soft while others over-brown.
Soak in buttermilk
Drop the pieces into the buttermilk and soak for ten minutes to soften them and help the coating cling. Stir once so every piece is well bathed, which gives an even crust with no bare, dry spots.
Dredge in spiced flour
Combine the flour mix with the cayenne, garlic powder, onion powder and salt, then toss the wet mushrooms through until thickly coated. Shake off the loose excess so the crust bakes clean and crisp rather than powdery.
Oil and preheat
Spray the coated nuggets generously with oil and heat the air fryer for three minutes. The oil mist is what gives that deep golden, fried look, and a preheated basket starts the crisping straight away.
Air-fry to crunch
Spread them in a single layer and cook at 200°C for 12 min, shaking twice for even browning. They should feel light and rattle in the basket when done. Serve hot with a creamy dip before they lose their crunch.
