Name: Beer-Battered Blue Oyster Fritters with Lemon Aioli
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 4 as appetizer
Cuisine: Gourmet mushroom
Ingredients: 8 oz Blue Oyster mushroom clusters, separated into 2-3 inch petals; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp kosher salt; 1/2 tsp paprika; 1/2 tsp garlic powder; 1 cup cold lager or pilsner beer; Neutral oil for frying (about 1 quart); — FOR THE AIOLI —; 1/2 cup mayonnaise; 1 small clove garlic, finely grated; 2 tsp fresh lemon juice; 1/2 tsp lemon zest; Pinch of salt; Lemon wedges, for serving

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Beer-Battered Blue Oyster Fritters with Lemon Aioli

Vegan swaps inside

Whole Blue Oyster clusters in a light, bubbly beer batter — fried just past golden so the petals get crisp at the edges but the interior stays juicy. The classic pub-fish-and-chips treatment, mushroom version.

10min Prep

12min Cook

22min Total

Serves 4 as appetizer Yield

Easy Difficulty

Ingredients

Make it vegan

Beer batter is naturally eggless (flour, beer, salt) — confirm the beer is vegan via Barnivore.com if you're strict. For the lemon aioli, build it on vegan mayo with the same lemon, garlic, and salt.

MotorSpores test kitchen

Steps

Heat 2 inches of oil in a deep skillet or Dutch oven to 365°F.

Whisk all aioli ingredients in a small bowl; refrigerate.

In a wide bowl, whisk flour, baking powder, salt, paprika, garlic powder. Pour in the cold beer and whisk briefly — leave it lumpy.

Working in 2-3 batches, dip each Blue Oyster petal into the batter, letting excess drip off, then slide into the oil.

Fry 3-4 minutes per batch, turning once, until deeply golden. Transfer to a wire rack (not paper towels — they steam).

Season immediately with flaky salt.

Pile onto a plate with the aioli, lemon wedges, and a cold beer.

Beer-Battered Blue Oyster Fritters with Lemon Aioli

Steps

Other ways to cook Blue Oyster

Garlic-Butter Blue Oysters on Toast

Blue Oyster Ginger-Scallion Stir-Fry