Vegetarian Fried Ch*cken with Yoghurt Dip

Like your meaty favourite, this vegetarian version will impress your taste buds!

Serves: 2-4
Time: 30 minutes
Recipe by: Nicole Snelling


300g-400g king oyster mushrooms or shitake mushrooms
2 cups flour
1 ½ Cups buttermilk
1/3 Cup sriracha sauce
1 Tbsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
salt and white pepper, to taste
oil for frying

Dipping sauce:
½ Cup thick yoghurt
100g blue cheese, crumbled
squeeze of lemon juice, to taste
handful chives, finely chopped
handful dill, finely chopped
salt and pepper to taste


Cut or tear the mushrooms into bite sized pieces.
Place the mushrooms into a bowl, season with salt and pepper and add in the buttermilk and sriracha. Allow to marinade for at least 20-30 minutes. Add all the spices and flour into a separate bowl and season with salt and pepper. Heat the oil for frying. Dip the mushrooms into the flour mixture, making sure its well coated. Fry until golden in colour and cooked through.
In a mixing bowl, mix together the ingredients for the dipping sauce and whisk until smooth, season with salt and pepper.
Serve the fried mushrooms along with the dipping sauce.

Chefs Tip: When dipping the mushrooms into the flour make sure that some lumps form, this will help ensure extra crunchy bits when frying.
To check the oil temperature you can sprinkle some flour over the oil

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