Recipe courtesy of Aviv
Mushroom Calamari
- Level: Intermediate
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
Ingredients
2 cups aquafaba (chickpea water, from a 20-ounce can of chickpeas)
2 tablespoons Aleppo pepper
1 tablespoon ground kombu
1 tablespoon Urfa biber
1 tablespoon salt
4 quarts trumpet, oyster and portobello mushrooms
1 cup cornmeal
1/2 cup rice flour
Vegetable oil, for frying
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
- Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
- Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.
