Mushroom Fritters

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I love how these crispy Mushroom Fritters are packed with so much flavor in every bite, they’re loaded with garlic, onion, and mushrooms. They’re my favorite quick side dish or holiday appetizer, ready in under an hour, and easily adaptable to be gluten-free or dairy-free.

My mushroom fritter recipe is one of those dishes that never lets me down when I’m hosting a dinner, it’s always a crowd-pleaser. I’ve created and perfected it over the years, just like my soft and fluffy homemade cheese buns.

Mushrooms are such an amazing ingredient that it was easy for me to get inspired to create this recipe. Plus, fritters are one of those versatile, any-time-of-day foods that everyone loves, and my mushroom fritters are no exception. Want even more mushroom goodness? Check out my easy miso mushrooms recipe.

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🥘 Ingredients

Looking for a recipe that uses simple, wholesome ingredients you already have in your pantry? My easy mushroom fritters recipe is just what you need.

Olive Oil, Onion, Mushrooms, Garlic: I sauté the onion, mushrooms, and garlic in olive oil to bring out their rich, savory flavors. It’s the perfect base for these fritters.

All-Purpose Flour & Rice Flour: The flour combination gives these fritters their crispy, golden edges that I absolutely love. Rice flour especially adds that perfect crunch.

Milk & Eggs: they help hold everything together while adding a subtle richness to the batter. They’re simple, yet essential.

🍲 Substitutions

Oil: I like to switch it up sometimes with avocado oil or coconut oil, they work just as well and add a unique touch.

Mushrooms: White button mushrooms are my go-to, but I love experimenting with options like oyster or lion’s mane for different textures and flavors.

Spices: If I’m short on time, garlic powder and onion powder make a great quick substitute for fresh onions and garlic.

Flour: I often swap in gluten-free or wholemeal flour, depending on what I have on hand, it works perfectly.

Milk: Any unflavored, unsweetened milk will do, and I often use plant-based milk for a dairy-free version.

🔪 How To Make

Making my crispy mushroom pancakes is as easy as it gets. There’s no need for deep frying in this recipe, and here’s exactly how I make my fried mushrooms.

Sauté: I start by heating ½ tbsp of oil in a frying pan and sautéing the onion for 3-4 minutes until it’s soft and fragrant.

Add Mushrooms & Garlic: Next, I add the sliced mushrooms to the pan and let them cook for 3-4 minutes. Then, I stir in the crushed garlic and cook everything together until the mushrooms are soft and perfectly tender.

Create Batter: I transfer the mushroom mixture to a mixing bowl and add the remaining ingredients. Then, I mix everything together until it forms a thick, smooth batter.

Cook Fritters: I heat the remaining oil in a pan over medium heat, then scoop ¼ cup of batter and carefully drop it into the hot oil. I cook each fritter until it’s golden brown, flip it, and cook the other side to the same perfect golden crispness.

Repeat & Serve: I remove the cooked fritters and repeat the process with the remaining batter, making about 12 fritters in total.

I love serving them on their own or pairing them with a side of hummus without garlic and my kids can’t get enough of squeezing fresh lemon juice over the top! Ha.

📖 Variations 

I love how versatile my mushroom fritters recipe is, you can easily switch things up. These are my favorites:

Different Spices: I love adding a bit of heat with red pepper flakes, cayenne, or chopped jalapeños. For extra umami, a touch of miso paste in the batter is a game-changer!

Korean: I sometimes use enoki mushrooms instead of regular ones to make a delicious Korean-style pancake. It’s such a fun twist on the recipe.

Whole Fried Mushrooms: Instead of slicing, I sauté whole mushrooms, dip them in batter, and fry them. They make the easiest fried mushrooms ever.

Fritter Burger: These fritters make a tasty and healthy alternative to veggie or meat burgers. They’re amazing in a bun with garlic tahini sauce.

For Kids: If your kids are picky, try chopping the mushrooms into tiny pieces or swap them out for potatoes to make a potato fritter instead. It works like a charm!

🍽 Serving Suggestions

My mushroom fritters recipe is one of those dishes that always makes my table feel extra special. I love pairing it with some of my favorite sides and sauces that complement the flavors and make every bite shine.

Meal: To turn them into a full meal, I pair them with my apple walnut salad or a comforting bowl of pumpkin and sweet potato soup.

Sauce: My absolute favorite way to enjoy them, though, is as a simple snack with a side of my vegan tartar sauce or my delicious creamy homemade guacamole.

Sandwiches: My kids absolutely love these mushroom fritters tucked inside my vegan dinner rolls. I always pack them for their school lunches.

🫙 Storage Directions

Refrigerating: I keep leftover mushroom fritters in an airtight container in the fridge, where they stay fresh for up to 4 days.

Freezing: I freeze them in a freezer-safe ziplock bag or airtight container, and they’re good for up to a month.

Reheating: I either thaw them in the fridge or reheat straight from frozen by adding a little oil to a pan and cooking them over medium heat until hot and crispy.

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