Vegetarian Fried Chicken Livers
Satisfy your comfort food cravings with this irresistible vegetarian twist on fried chicken livers, featuring the earthy goodness of oyster mushrooms. Perfectly seasoned and marinated in tangy buttermilk, these tender mushroom bites are coated in a flavorful blend of flour, cornstarch, and spices, including paprika, garlic powder, and a hint of thyme. Deep-fried to golden-brown perfection, they deliver a crispy, satisfying crunch with a juicy, meaty texture inside that mirrors the classic dish. Whether served as a creative appetizer or paired with a fresh salad for a hearty main, these vegetarian fried "chicken livers" are sure to surprise and delight. Ideal for anyone seeking a meatless yet indulgent treat, this quick and easy recipe is ready in just 35 minutes and guarantees big flavor in every bite! Perfect keywords for search: "vegetarian fried chicken livers," "meatless comfort food," "fried oyster mushrooms," and "crispy vegetarian recipes."
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Recipe Information
Ingredients
- 300 grams oyster mushrooms
- 250 milliliters buttermilk
- 150 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 500 milliliters vegetable oil
Instructions
Clean and trim the oyster mushrooms, removing any tough stems. Tear larger mushrooms into pieces resembling the size and shape of chicken livers.
In a bowl, soak the mushroom pieces in buttermilk, ensuring they're well-coated. Let them marinate for at least 15 minutes to absorb flavor.
In another bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, ground black pepper, and salt to create the seasoned flour mixture.
Heat the vegetable oil in a deep frying pan over medium heat until it reaches about 180°C (350°F).
Remove the mushrooms from the buttermilk, allowing any excess liquid to drain, then dredge each piece in the seasoned flour mixture, ensuring an even coating.
Gently place the flour-coated mushroom pieces into the hot oil, taking care not to overcrowd the pan. Fry them in batches for about 4-5 minutes or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried mushroom pieces to a plate lined with paper towels to drain excess oil.
Serve the vegetarian fried chicken livers hot with your favorite dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
4811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.5 g | 581% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 284.5 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.2 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 355 mg | 27% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
