Ingredients:

150g oyster mushrooms

1 1/2 cup flour

3/4 cups almond milk (

• Almond Milk Recipe SO FROTHY, Hipster... )

1/2 tbsp apple cider vinegar

2 tsp salt

pepper to taste

1/2 tsp oregano

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp cumin

1/4 tsp cinnamon

1/4 cup chickpea mayo (

• THICK vegan Mayo Recipe made from CHI... )

1-2 tbsp sriracha

2 cups avocado oil

few sprigs parsley

lemon wedges to serve

Directions:

1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes

2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine

3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated

4. Make the dipping sauce by mixing together the chickpea mayo and sriracha

5. Pour the avocado oil into a frying pan and heat up on medium heat for 2-3min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready

6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 3-4min. Flip the mushrooms over and cook for another couple of minutes

7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving

8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges