Spicy Mushroom Nuggets

Ingredients:

For the mushrooms:

• 24 mushroom caps (any variety)

For the wet batter:

• 1 cup spelt flour

• 1.5 cups sparkling water

• 1 teaspoon minced garlic

• 2 teaspoons minced onion

• 1/2 teaspoon chili powder

• Chili crisp oil, to taste

For the dry batter:

• 1/2 cup spelt flour

• 1/2 cup cornstarch or rice flour

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon Italian seasoning

• Salt and pepper, to taste

Instructions:

1. Prepare the mushrooms: Gently clean mushroom caps with a brush if needed. Remove stems if desired.

2. Create the batters: In separate bowls, whisk together the wet batter ingredients and dry batter ingredients until smooth.

3. Heat the oil: Pour grapeseed oil into a deep fryer or large pot and heat to 350-375°F (175-190°C).

4. Coat the mushrooms: Dip each mushroom cap into the wet batter, allowing excess to drip off. Then, coat in the dry batter, ensuring even coverage.

5. Fry the mushrooms: Carefully lower the coated mushrooms into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.

6. Drain and serve: Remove the mushrooms from the oil and place on a paper towel-lined plate to drain excess oil. Serve immediately while hot.

Optional: For an extra kick, drizzle the cooked mushrooms with additional chili crisp oil before serving.

Enjoy these versatile Spicy Mushroom Nuggets as a satisfying appetizer, a crunchy side dish, or a flavorful snack!