Southwest Corn Bread Lions Mane Fritters
A crispy, flavorful fritter with a zesty Southwest twist — perfect as a snack, appetizer, or plant-based side!
Ingredients:
Fritter Batter:
- ½ cup Bob’s Red Mill Cornbread Mix
- 1–2 teaspoons Mexican spice blend (such as cumin, chili powder, cilantro)
- Salt and pepper, to taste
- Juice of 1 lime
- Sparkling water, as needed for a thin batter
Mushrooms:
- 1 medium Lion’s Mane mushroom (torn into bite-sized pieces)
For Frying:
-
Good amount of coconut oil for frying in a fryer or skillet.
For Serving:
-
Fresh salsa
-
Guacamole
-
Mexican Crème or dairy-free sour cream
Directions:
- Make the Batter:
In a mixing bowl, combine the cornbread mix, Mexican spice blend, salt, pepper, and lime juice. Gradually add sparkling water, whisking until you have a smooth, thin batter (similar to pancake batter). - Prepare the Mushrooms:
Gently tear the Lion’s Mane mushroom into bite-sized chunks. Pat dry with a paper towel if needed. - Coat and Fry:
Heat coconut oil in a skillet over medium heat. Dip each mushroom piece into the batter, coating well. Fry in batches until golden and crispy on all sides, about 2–3 minutes per side. - Drain and Serve:
Transfer fritters to a paper towel-lined plate to drain excess oil. Serve hot, topped with your choice of salsa, guacamole, and crème.
Enjoy while hot and crispy! These fritters pair perfectly with a cold beverage and sunshine.
Carol Anne Serving to First Responders and Cal Fire
