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Prep time: 5 minutes
Cook time: 20 minutes
4 cups oyster mushrooms, pulled into pieces
1 1/2 cups oat milk (or your choice of plant-based milk)
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 tablespoon cajun seasoning
1 1/2 cup oat flour OR all purpose flour
1 1/2 tablespoons cajun seasoning
1 teaspoon baking soda (optional)
spray avocado oil (or coconut oil or grapeseed oil)
Set air fryer to 400F.
Wash, rinse and dry the oyster pieces.
In a bowl, mix together the ingredients for the “buttermilk.” In a separate large bowl, mix together the ingredients for the dry ingredients.
Pro-tip: marinate the oysters in the buttermilk for 10 – 15 minutes. This will help them become more moist and help the flour to stick to the oyster better. After marinating, gently shake the oysters free from the buttermilk and place on a plate.
Dip each oyster in the buttermilk bowl, then the flour bowl, then the buttermilk bowl again, and then the flour bowl again, and then onto the air-fryer basket. Repeat.
Once all the oysters are in the basket, generously spray them with avocado oil (or grapeseed, coconut or any other high smoke point oil).
Cook them in increments of 5 minutes for 15 minutes. Every 5 minutes, either flip them over and/or lightly spray any pieces that still have “white” flour to ensure they are frying in the basket. Repeat if you have to do this in batches.