Clam Basket
Growing up, my mom and I always enjoyed eating seafood together. I always LOVED fried clams. I made this dish for my mom while visiting her in Connecticut and she told me she’ll never eat fried clams again now that she’s had this!
Ingredients
- 1 package of oyster mushrooms (4-8 oz.)
- 1 cup almond milk
- 1/2 cup flour + 1/4 cup flour,divided
- 1 tsp salt
- 1 tsp red chilli flakes
- 1/2 tsp pepper
- 4 tbsp light olive oil, for frying
The Tarter Sauce
- 1/4 cup vegan mayo
- 1 lemon, juiced
- 1 generous pinch of nutritional yeast
- 1/2 tsp apple cider vinegar
- 1/4 tsp caper juice
- 1/2 tsp dried dill
- salt & pepper to taste
Instructions
- Shred mushrooms into smaller pieces.
- Coat mushrooms in salt, pepper, and chilli flakes. Set aside.
- Mix almond milk, and 1/2 cup flour in a bowl.
- Pour 1/4 cup of flour onto a dish.
- Coat mushroom shreds in almond milk + flour mixture. Then coat in flour. Repeat this step until all oyster mushrooms are coated in the batter mixture and flour.
- On low-medium heat, pan-fry mushrooms until golden brown on one side and flip them over to fry the other side.
- Enjoy with cocktail sauce and vegan tartar sauce!
- For optimal enjoyment, serve immediately.
Notes
Tried this recipe?Let us know how it was!
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