Crispy mushrooms with smoked garlic and coconut recipe
These mushroom bites are beautiful crisp, nutty, spicy, a little sweet and they smell wonderfully like spicy and crisp bread. Of course the inside is juicy and moist and has an oozy bite. Don’t substitute the panko (Japanese breadcrumbs); they are fluffier and give much better flavour and texture to these beauties.
Ingredients
- 2 cups of panko breadcrumbs
- 2 eggs
- 0.75 cups desiccated coconut
- 1.5 tsp cumin seeds
- 1.5 tsp fennel seeds
- 1 pinch salt to taste
- 1 l oil for deep-frying
- 3 tsp smoked garlic powder
- 200 g baby button mushrooms, washed and dried
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- In a shallow bowl or tray combine the panko breadcrumbs, desiccated coconut, smoked garlic granules, cumin, and salt and fennel seeds.
- In a separate bowl whisk the eggs lightly and leave to a side until you are ready to use them.
- When the oil is hot, dip the mushrooms in the eggs, shake off the excess and roll them into the crumbly mix and fry them all until they are golden brown.
- Remove onto kitchen paper and serve hot and crispy.
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