Vegan Baby Drumsticks

Ingredients

• Trumpet mushrooms

• 1/4 cup Corn starch

• 1 cup Whole wheat flour

• 1 cup Breadcrumbs

• 2 tablespoons Jambo rub seasoning

• 1 teaspoon Onion powder

• 1 teaspoon Smoked paprika

• Salt and pepper to taste

• Oil (for frying or baking)

Wet Batter Ingredients

• 1 cup White flour

• 1 cup Oat milk

• 1 tablespoon Apple cider vinegar

Sauce: Frank Red Hots, Agave

Instructions

Preparation of the Mushrooms

1. Heat oil in a deep pan over medium heat.

2. Clean the Trumpet mushrooms gently with a damp cloth and trim off the ends.

3. Cut the mushrooms into drumstick shapes, about 3-4 inches long.

Making the Dry Batter

1. In a large mixing bowl, combine the corn starch, whole wheat flour, breadcrumbs, Jambo rub seasoning, onion powder, smoked paprika, salt, and pepper. Mix well to ensure even distribution of the spices.

Batter Preparation

1. In a separate bowl, prepare the wet batter by mixing the white flour, oat milk, and apple cider vinegar until you achieve a smooth consistency. The batter should be thick enough to coat the mushrooms but not too runny.

Coating the Mushrooms

1. Dip each mushroom drumstick into the wet batter, ensuring it is fully coated.

2. Then, roll the battered mushroom in the dry mixture until fully covered. Repeat this process twice. Shake off any excess.

Cooking the Drumsticks

1. Carefully place the coated drumsticks in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.

2. Dip them in agave, frank red hot's sauce.

Serving Suggestions

• Serve the vegan drumsticks with your favorite dipping sauce, such as a vegan ranch dressing.

• Pair with a side of fresh salad or roasted vegetables for a complete meal.

Enjoy!

Baby Drumstick Video