Vegan Fried 'Chicken' (aka. Lions Mane Pakora)
This is by far my favourite way to eat Lions Mane. And in my opinion they're almost indistinguishable from fried or 'popcorn' chicken and are always a massive hit. Super quick and easy to make.
We also use this recipe to make Vegan Buffalo Wings. Once you have your finished Lions Mane nuggets, coat them in your choice of Buffalo sauce (we use Franks Buffalo Sauce) then throw them on a tray in the oven until the edges go brown and crispy
- 300-400g of fresh Lions Mane Mushroom
- 1 cup of water
- 1 cup of flour (I use chickpea flour, but any will do)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Cajun Seasoning
- Salt to finish. We use a Red Gum Cold Smoked Inland Salt from The 5th Season. Adds a delicious smoky flavour to the finished product. Click the link above to check out their incredible range.
Step 1: Preheat your deep fryer to around 180c. If you don't have a deep fryer, heat oil in a frypan deep enough to submerge your mushrooms.
Protip: if you don't have a thermometer, a good way to test if you're up to frying temperature is to put the handle of a wooden spoon into the oil. If it produces a steady stream of little bubbles, you're good to go.
Step 2: Shred your lions mane into bite sized nuggets.
Step 3: Add your flour and spices to a bowl, add water gradually and mix until you have a wet batter. Not too thick, but not too runny.
Step 4: Coat the lions mane in the wet batter, allowing the excess to run off. Place carefully into the hot oil. The oil will begin to bubble if it is at the correct temperature.
Step 5: Allow the nuggets to fry for around 6 - 8 minutes, or until golden brown. Time will vary depending on the temperature of your oil.
Step 6: Remove the nuggets from the oil and allow to drain on some paper towel, smother in salt and enjoy!