Lion’s Mane Mushroom Fritters
Crispy Thai inspired lion’s mane mushroom fritters made with sweetcorn, red curry paste, and palm sugar. Golden, savoury, and balanced with lime.
Ingredients
- 300 g lion’s mane mushroom torn
- 120 g sweetcorn well drained if tinned
- 2 spring onions finely sliced
- 2 small red chilli finely chopped - adjust for heat preference
- 1 tsp freshly grated ginger
- 2 tsp Thai red curry paste
- 1 tsp fish sauce
- 1 tsp grated palm sugar brown sugar is also fine
- Zest of ½ lime
- 2 tbsp chopped fresh coriander stems included
- 80 g plain flour
- 2 tbsp rice flour
- ½ tsp baking powder
- 3–5 tbsp cold water
- Neutral oil for shallow frying 1–2 cm depth in pan
Instructions
- Heat a 24–26 cm frying pan over medium heat without oil. Add the lion’s mane and cook 3–5 minutes until moisture releases and evaporates. Light browning is ideal. Remove and cool slightly
- Transfer to a clean tea towel or paper towels and gently squeeze out excess liquid. Roughly chop into smaller pieces.
- In a bowl combine mushroom, sweetcorn, spring onions, chilli, ginger, curry paste, fish sauce, palm sugar, lime zest and coriander. Mix thoroughly.
- In a separate bowl mix plain flour, rice flour and baking powder. Fold into the mushroom mixture. Add cold water gradually until a thick, spoonable batter forms. It should hold its shape when scooped.
- Heat oil to approximately 170–180°C over medium heat. Drop heaped tablespoons of batter into the oil and flatten slightly. Fry 3–4 minutes per side until deep golden and crisp. Avoid overcrowding.
- Transfer to a wire rack or paper-lined tray. Serve hot.
Notes
Substitutions:
- Cornflour can replace rice flour for crispness.
- Brown sugar can replace palm sugar if needed.