Deep Fried Maitake Recipe

Prep mushrooms

Gently clean the maitake by brushing or wiping with a damp cloth to remove dirt; avoid rinsing under running water because mushrooms will absorb moisture. Tear the large clusters into bite-sized florets (roughly 1.5–2 inches). Pat dry with paper towels.

Place torn florets in a bowl, toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon lemon juice. Let sit 5–10 minutes while you prepare the coating so the mushrooms release any loose debris and the seasoning begins to penetrate.

In a shallow wide bowl or rimmed sheet pan, combine 1 1/2 cups potato starch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp ground white pepper. Stir to evenly distribute spices.

Working in a single layer (do not overcrowd), dredge each mushroom floret in the potato starch mixture, pressing lightly so the starch clings to all surfaces. Shake off excess and set the coated florets on a wire rack or parchment-lined sheet pan in a single layer. If the coating becomes damp, return to the starch for a light second dusting.

Pour 2 cups refined coconut oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of potato starch into the oil — it should sizzle and rise immediately without browning too quickly.

Fry the coated maitake in batches of 6–8 florets (depending on pan size) to avoid crowding. Carefully add florets to hot oil and fry, turning occasionally, until golden brown and crisp, 3–4 minutes per side (about 6–8 minutes total per batch). Adjust heat to keep oil between 325–350°F; if oil gets too hot, crust will darken before mushrooms cook through.

Use a slotted spoon or spider to transfer fried mushrooms to a wire rack set over a sheet pan (not paper towels) to keep them crisp. Immediately sprinkle with 1/2 tsp fine sea salt or flaky finishing salt. Continue frying remaining batches, bringing oil back up to temperature between batches if necessary.

While the mushrooms fry, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 3 tablespoons buttermilk in a small bowl until smooth. Stir in 1 tablespoon sriracha, 1 teaspoon chili crisp or chili oil, 1 teaspoon fresh lime juice, 1/2 teaspoon dried or fresh dill, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust heat or acidity with more sriracha or lime juice and thin with additional buttermilk if you prefer a looser dipping sauce. Refrigerate until ready to serve.

Once all batches are fried and resting on the rack, sprinkle the chopped fresh cilantro or parsley over the mushrooms if using and serve immediately for best texture. Arrange the fried maitake on a platter with a small bowl of chili ranch for dipping and lime wedges on the side.

Leftovers: store cooled mushrooms in an airtight container and re-crisp in a 400°F oven for 6–8 minutes. The chili ranch will keep refrigerated for up to 4 days.