Waffles
Ingredients (will make approx. 3 large waffles)
- 200g (approximately 1.75cup) plain flour
- 250g/1 cup and 4 tbsp soy milk
- 30g/3tbsp maple syrup
- 10g/2tsp baking powder
Mix all the above ingredients and put the batter into a waffle maker. Cook until golden on the outside.
Fried Chicken
Butter Milk for dipping
- 200g/1 cup Soy Milk
- 30g/3tbsp apple cider vinegar
- 30g/3tbsp maple syrup
Mix all the above ingredients in a large bowl and keep aside.
Coating Mixture
- 200g/1.5 cup Plain Flour
- 20g/2tbsp Tully'z Premium Tandoori spice Blend
- Pinch of salt
Mix all the above ingredients in a large flat tray and keep aside.
Other Ingredients
- 400g Oyster Mushrooms (Can replace with large portobello mushrooms)*
- Oil for deep frying
- Maple syrup
Method
- Dip oyster mushrooms in butter milk and then one by one dredge them in the coating mixture until well covered. Press gently to make sure the flour sticks.
- Leave flour covered mushrooms in fridge for 10 minutes. (you can skip this step if short on time)
- Heat up the oil in a medium pot and deep fry the coated mushrooms on medium heat until crispy and golden brown. Increase the heat to high towards the last minute or 2 to get the extra crunch.**
- Take them out and place them on paper towel.
*If using portobello mushrooms, tear them in half using hands in uneven shapes.
**Be careful not to over crowd the deep fryer with too many mushrooms. Fry about 3 Mushrooms at a time. And do not let them burn.
Serving Suggestion
Place the 2 pieces of fried chicken on each waffle and pour a generous drizzle of maple syrup. Serve hot.