for the Coco Start yog dip
Serves 4 | Prep time 10 minutes | Frying time 25 minutes | Total time 35 minutes
1. Place the coconut oil in a small saucepan on medium heat - you want to fill about ⅓ to ½ of the saucepan. Prep a tray or big plate with kitchen paper and set aside.
2a. Get three bowls (small-medium-big) ready and in the small one, place plain flour.
2b. In the medium sized bowl place the chickpea flour, the almond milk and whisk until smooth (the substance must be of the same thickness as pancake batter).
2c. In the big bowl place the bread crumbs, garlic, onion, paprika powder and salt. Mix well.
3. Gently brush your mushrooms with a paper towel to remove any dirt. Cut off some of the stem if it is a bit too long (if it sticks out).
4. Place the mushrooms into the flour and coat well. Then dip into the wet mix, and after that in the breadcrumb mix and place onto a plate. Make sure to coat all layers well so the mushroom is completely covered. You may want to use one hand for the dry and the other for the wet part, or a fork to transfer so you don't get too messy!
5. Check if the oil is hot by dropping a drop of the wet mix in the oil, if it rises straight to the top it is hot enough.
6. Take the slotted spoon and place 3 of the breaded mushrooms into the pan at a time. Gently turn them over with a fork after a minute or two until they are golden brown all over. Repeat until all the mushrooms are fried.
7. Place the fried mushrooms on the prepped tray with kitchen paper to soak up any excess oil. You can place them in the oven in a low heat (120° C) whilst the others cook.
8. In between frying, make the dip: in a bowl mix together the Coco Start, chives and lemon juice. Season with some black pepper.
9. Place a big spoon of the dip onto the plates (or in a small bowl) and serve together with 5-6 mushrooms each person. Season with some coarse sea salt to taste.