Spicy Tempura Fried Mushrooms are a crispy, flavorful snack or appetizer featuring mushrooms coated in a light, spiced tempura batter and fried to golden perfection. Paired with a zesty dipping sauce, they’re an irresistible fusion of texture and spice, perfect for entertaining or satisfying your cravings for something crunchy and savory.

Recipe Tips and Tricks:

Use ice-cold water for the batter to keep it airy and crisp.
Don’t overcrowd the fryer—cook in small batches.
Serve immediately for the best crunch.
Experiment with mushroom varieties for unique flavors.
Adjust the spice level to suit your taste.

Spicy Tempura Fried Mushrooms

Kathie Clane

Crispy tempura-fried mushrooms spiced to perfection, offering a savory crunch that’s perfect as a snack or appetizer.

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Prep Time 15

Cook Time 10

Additional Time 5

Total Time 30

Course Fried Mushroom recipes

Cuisine Asian

Servings 4

Calories 246 kcal

Ingredients

250 g mushrooms button, shiitake, or oyster
1 cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¾ cup ice-cold sparkling water
Vegetable oil for frying

For the Dipping Sauce:

¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
½ teaspoon chili flakes
1 teaspoon sesame oil
½ teaspoon minced garlic

Instructions

Prepare the Mushrooms: Wash and pat dry the mushrooms. Trim the stems if necessary, but keep them intact for easy dipping.
Make the Batter: In a bowl, mix flour, cornstarch, baking powder, paprika, cayenne, garlic powder, salt, and black pepper. Slowly whisk in the ice-cold sparkling water until the batter is smooth and slightly thick.
Heat the Oil: In a deep pan, heat vegetable oil to 180°C (350°F). Test with a drop of batter—it should sizzle and float.
Coat and Fry: Dip mushrooms in the batter, allowing excess to drip off. Fry in small batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and place on paper towels to drain.
Prepare the Sauce: Mix soy sauce, rice vinegar, honey, chili flakes, sesame oil, and minced garlic in a small bowl.
Serve: Arrange the mushrooms on a platter with the dipping sauce on the side. Garnish with chopped parsley or sesame seeds for extra flair.

Notes

Keep the batter cold by placing it over a bowl of ice.
If you prefer less spice, reduce cayenne and paprika.
Best enjoyed immediately for maximum crispiness.

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